Jamaican Hard Dough Bread Recipe

Level: Intermediate
Yield: One loaf (12 to 14 servings)
Nutritional Information Per Serving (1 of 14 servings): Calories 534, Total Fat 39 g, Saturated Fat 7 g, Carbohydrates 39 g, Dietary Fiber 1 g, Sugar 4 g, Protein 7 g, Cholesterol 20 mg, Sodium 131 mg
Total Time: 3 hr 20 min (this includes rising and cooling periods)
Active Time: 30 min

Master the art of Jamaican baking with this authentic hard dough breada straightforward recipe that yields impressively rich and satisfying results. This bread is anything but basic: enriched with milk and butter, it boasts a dense and chewy crumb with a thick, soft crust that's perfectly suited for hearty sandwiches, creamy spreads, or serving alongside traditional stews. The "hard" in its name refers to its firm, robust texture that holds up beautifully to any topping. For an extra layer of authenticity and richness, Jamaicans traditionally use evaporated milk in their bakinga secret ingredient that elevates this humble loaf into something truly special.

Ingredients

5 cups bread flour, plus extra for dusting
3 tablespoons sugar
1 1/2 teaspoons instant dry yeast
1/2 teaspoon kosher salt
1 stick (8 tablespoons) salted butter, softened, plus extra for greasing and brushing
1/2 cup evaporated milk
1 1/4 cups warm water (110 to 120 F)
Neutral oil such as vegetable or canola oil for greasing the bowl

Instructions

Combine the flour, sugar, yeast, and salt in a large bowl. Using your fingertips, rub the softened butter into the flour mixture until it becomes crumbly and no longer powdery. In a separate container, mix the evaporated milk with 1/2 cup of the warm water. Add this milk-water blend to the flour mixture and knead it in.
Add another 1/2 cup of warm water and continue kneading the dough in the bowl. Incorporate the remaining 1/4 cup water and knead until you have a slightly sticky dough, approximately 5 minutes.
Form the dough into a ball. Oil both the clean bowl and the dough itself with the neutral oil. Place the dough in the bowl, cover it with a cloth or plastic wrap, and set it in a warm spot to rise until it has doubled in size and feels soft to the touch, which should take between 1 and 1 1/2 hours.
Grease the bottom and sides of a 5-by-9-inch loaf pan with butter and set aside.
On a floured countertop or surface, turn the dough out and knead it for 1 minute. Flatten the dough with your fingertips until it measures approximately 15 inches long and 8 inches wide. Roll the dough up from the short side, tucking the ends in so that it fits neatly into the loaf pan. Place it seam-side down in the pan. Cover with cloth or plastic wrap and allow it to rise until it feels soft to the touch, about 30 minutes.
Preheat your oven to 350 F. Bake the bread for 40 to 50 minutes, or until a skewer inserted into the center comes out clean. The crust will be slightly firm and crunchy, while the interior remains dense and chewy.
Remove the bread from the pan and brush the top with softened butter. Let the loaf cool until it is just warm before slicing. Enjoy your bread warm or at room temperature.