21 Comments / BREADS, RECIPES / By Sian
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Jamaican hard dough bread with its soft thick crust and dense chewy interior is the perfect vessel for your favorite sandwich fixings. Or with butter alongside a mug of steaming hot chocolate. But, don’t take my word for it. Give this super easy recipe a try and taste for yourself. I think you will agree that this chunky Jamaican bread really is second to none.
Just like any other yeast bread, baking harddough bread is a labor of love. I suggest baking this bread when you have several hours of time available. Between mixing, rising and baking it takes about 3 hours in total. Unlike other yeast bread dough that can be refrigerated for hours this bread is very dense with a soft crust. So I do not suggest letting the dough rest beyond the recommended time.
The concern I hear most often from bakers is that they are inexperienced with yeast.
Well, I can assure you that yeast is just as easy as using baking powder. You only need to keep 2 things in mind type and temperature
1. Quick/active/ instant yeast gets mixed into the dry ingredients. Any other yeast is mixed with liquid before it is combined with the dry ingredients
2. Water, milk or other liquid should be lukewarm (think baby formula) anything hotter than 110° will likely kill the yeast too quickly.
Jamaican Hard Dough Bread Recipe
Sian Rose
5 from 2 votes
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Prep Time 1 hour hr 10 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 50 minutes mins
Course Bread
Cuisine Jamaican
Servings 12
Calories 238 kcal
Ingredients
- 4 ½ C all- purpose flour
- 3 TB sugar
- 1 ½ tsp salt
- 1½ tsp instant yeast
- 3 TB butter , softened
- 1 C. warm water 105 – 125°
- ½ C. warm milk 105 – 125°
- 2 TB vegetable oil
Instructions
Reserve ¼ cup flour for rolling.
Combine dry ingredients in a mixing bowl and stir well to combine. Attach dough hook to mixer, turn on low and slowly stir in the milk, water, and butter. Continue mixing on lowest speed for 5 to 7 minutes, until flour is completely absorbed and the dough begins to lift away from the side of the bowl. Rub the entire surface of the dough and sides of the bowl with vegetable oil. Return dough to the bowl and cover it with a dry towel. Let dough rise for 30 minutes.
After 25 minutes, flour a smooth clean surface and remove the dough from bowl. Knead dough on floured surface for about 3 minutes to release air bubbles. Use a rolling pin to roll dough into a flat rectangular shape. Roll up dough into a tight log shape and put it inside a loaf pan. Cover the pan and allow the dough to rise for 30 minutes.
After 20 minutes, turn on oven to preheat to 350°. Bake bread on center rack of oven for 40 minutes. Store in a bread box or other airtight container for up to 3 days at room temperature or up to 7 days in the refrigerator.
Notes
*pay close attention to the times listed. Just a few minutes can mean the difference between a dry or chewy loaf of bread.
Substitute whole wheat flour for white flour, to make a healthier version of this bread. It may require the addition of a little more water. If more water is needed, add water 1 TB at a time.
21 thoughts on “Jamaican Hard Dough Bread Recipe”
Arlene
July 13, 2016 at 7:09 pm
Hi there. I made this almost as directed. Delicious!!! Easy!!!
I did the mixing by hand.I didn’t even knead the dough.Things I did differently. I added powdered skim milk to the fluid measurement.
Added the sugar and the yeast to the warm liquid and let it sit for 10 minutes (usual way i make bread)
Added 1 cup of wholewheat.I am in the process of making another loaf using bread flour and 1 cup of whole wheat.
Thank you for sharing.
Reply
SiansCooking
July 15, 2016 at 1:10 am
Thanks for sharing Arlene. I would love to hear, and see how your 2nd attempt works out.
Reply
Arlene
July 25, 2016 at 1:03 pm
I’ve made this recipe with the whole wheat and bread flour twice since my post! Just a little more dense. Delicious. I am about to make another 🙂
Reply
William Martin
May 1, 2020 at 5:59 pm
Followed your recipe exactly and instructions and it was probably one of the best hardough breads I have ever had and I used to live next to a bakery. The fresh out of the oven bread and a good butter was a bright spot during these trying times.
Reply
ChefSian
May 5, 2020 at 3:06 am
Those are some of my favorite words, Willaim.
Bon appetitReply
Stass
October 30, 2020 at 3:07 pm
The recipe says to use 1 packet of yeast but 1 packet of yeast is is 2 1/4 tsp not 1 1/4, so which measurement should I use?
ThanksReply
ChefSian
October 31, 2020 at 8:26 am
1½ tsp is sufficient.
*It bears noting that the packet does not measure a full 2¼ tsp despite what the packet says. If you do use a pack measure the yeast and increase the other ingredients to correspond.Reply
Juliana Rose
April 2, 2021 at 6:40 am
I wanted to share that this recipe is brilliant. I used half all purpose and half wholewheat/meal flour and it was delicious. Thank you for a fab recipe that’s so on point.
Reply
Esther
July 12, 2021 at 9:59 pm
Hi! Can this bread be made in a bread machine?
Reply
ChefSian
July 14, 2021 at 12:51 pm
Absolutely.
Reply
Stacey
February 28, 2022 at 3:48 pm
I would like to make hard dough bread in my bread machine as well as Ester. I was told to use Almond milk instead of regular milk. Could you please send the receipe to me. MY husband’s family is from Jamaica. Thank you.
Reply
ChefSian
March 2, 2022 at 11:11 pm
Hello Stacey. I have used both almond and oat milk as substitutes and had great results. You can find the complete recipe, including an instructional video at https://sianscooking.com/jamaican-harddough-bread-recipe/
Reply
April 22, 2022 at 6:58 am
I have tried your recipe and was impressed ever since I made my own bread
Reply
Deidre
May 8, 2022 at 10:00 pm
I just made this recipe. It is easy authentic and delicious. Thank you!!Reply
ChefSian
May 8, 2022 at 11:34 pm
Thanks for your feedback, Deidre. So glad you enjoyed it.
Reply
Dominique
April 29, 2023 at 8:44 am
How many loaf does this recipe make
Reply
Sian
May 7, 2023 at 2:56 pm
The recipe will yield 1 large loaf of bread, Dominique.
Reply
Portia
January 24, 2024 at 1:08 pm
Hello,I replaced the milk and water with buttermilk…it is divine. Thank you! I bake this bread weekly!
Reply
Sian
February 4, 2024 at 7:14 pm
Sounds like a great idea, thanks for sharing. I will definitely try this next time.
Reply
Aali
February 5, 2024 at 12:16 pm
The recipe says to reserve 1/4 cup of flour for rolling, does that mean to take 1/4 cup from the 4 1/2 cups of flour listed in the recipe?
Meaning only 4 1/4 cups of flour go into the dough?Reply
Sian
February 24, 2024 at 12:44 am
Yes. That is correct.
Reply
