Chef Sian’s Jamaican Hardough Bread Recipe - Jamaicans and Jamaica - Jamaicans.com (2024)

FAQs

What is Jamaican hardo bread? ›

Hard dough bread, also called hardo bread, is a Caribbean cuisine bread similar to the Pullman loaf or pain de mie, although hard dough bread tends to be sweeter. The dough consists of flour, water, yeast, salt and sugar. Additional ingredients such as treacle, molasses, and vegetable shortening can be used.

The loaves are basted in sugar water before baking, which gives them the signature sweet taste and a smooth, waxy skin. The baking process involves a “dough break machine,” a piece of mixing equipment found only in Jamaica, Cuba, and Haiti, according to Jamaican writer and cultural historian Olive Senior.

Coco bread is the Jamaican answer to American-style yeast rolls. The bread is made with flour, sugar, salt, yeast, butter, and coconut milk. Nestled in the Karibe 12" cast-iron skillet and baked until puffy and golden brown, each roll is slightly sweet due to the addition of granulated sugar and full-fat coconut milk.

1 slice of hard dough bread (Ralph's Bakery) contains 146 Calories. The macronutrient breakdown is 79% carbs, 8% fat, and 13% protein. This has a relatively high calorie density, with 286 Calories per 100g.

Little did I know that baguettes are considered the most difficult bread to bake, and “the art of artisan breads.” For the first six months, I baked three baguettes every day, generally wondering why anyone would go to all of the trouble.

Hardo bread is generally made in an oblong tin (aka a Pullman tin); it should be pillowy soft and airy, but with a dense enough texture to stop your sandwich filling leaking through. It may look on the surface like a simple enough white bread, but it takes a level of skill and care to get that perfect texture.

Roti Canai is a famous flatbread originally found in Malaysia. It is a pan-fried bread. The bread from Malaysia has secured 4.9 stars. The second one in the list of the top breads of the world is the Colombian bread known as pan de bono.

Jamaican-grown fruits and vegetables are not only delicious but also incredibly nutritious. Ackee, a fruit commonly used in Jamaican cuisine, is high in protein, fiber, and healthy fats. Callaloo, a leafy green vegetable, is packed with vitamins A and C, iron, and calcium.

What Is Coco Bread? Jamaican coco bread is a buttery, subtly sweet folded bread. It gets part of its name from the coconut milk used to impart tropical flavor. Without coconut milk, the ingredients for coco bread are surprisingly similar to fluffy American dinner rolls.

What is a traditional Jamaican breakfast? ›

Sunday- Ackee, Callaloo, Hardough Bread, Fried Plantains, Soft-boiled Egg, Beef Liver and boiled Green Bananas, Hot Chocolate (from home-made Jamaican chocolate) or Coffee, Butter, Roast & Fried Breadfruit, Fried Dumplings, Fried Bammy, Bacon or Ham, and Water.

The dasheen, also known as coco, is most often used in Jamaica and Caribbean soups. The nutty flavor of the dasheen is perfectly blended with coconut and fruit for a tasty pudding dessert. Dasheen is often called coco, even though coco is a slightly smaller relative of the dasheen.

The Jamaican Hardo bread whose version Shackleford introduced is said to have originated from the Chinese who migrated to the Caribbeans as British-hired indentured labourers after the 1834 abolishment of slavery which saw former slaves in the Caribbean Islands and plantations freed.

And with high-hydration doughs like ciabatta or pan de cristal, a wet, soft dough with ample strength is a must. Too little water will leave them dense and, while still delicious, they won't have the thin crust and lacy interior that's the hallmark of the style.

While a staple of human consumption for millennia, bread is bad food for teeth on a number of levels. Its simple chemical structure means that carbohydrates become easily converted into sugars which fuel acid-producing bacteria in the mouth. Worse, hard breads and bread crusts can damage or break a tooth.

Our famous family recipe, since 1949. Thick on the outside, dense and tender on the inside with a hint of sweetness. Perfect for sandwiches, or to toast with butter.

The difference between Hardo and Agege bread is. Weight - Hardo is denser. Texture - Agege bread is softer and 'tearable', more glutenous, stretchy, elastic :) Both are crumbly, delicious and perfect with butter, stuffed with #akara and perfect with stew.

Hard dough: This is similar to bread dough, with a stiff consistency. The gluten network is well developed during mixing, so it is an elastic and extensible dough. ... There is also a short doughcalled soft dough, which contains higher levels again of fat and sugar resulting in an even softer consistency.