Recipe: Jamaican Hard Dough Bread

STORING HARD DOUGH BREAD

Bread which is to be served in eight hours must be left unwrapped. For longer storage, wrap in moisture-proof bags to retard staling. Bread must be thoroughly cooled before wrapping or moisture will collect in the bag. Wrapping and freezing maintains quality for longer periods. Refrigeration on the other hand increases staling.

For Machine Bread follow intructions in your manual.

Traditional hard dough (home-baked)

1 1/2 lbs strong plain flour (bread flour)
1/2 oz. fresh yeast or 1 rounded tsp. dried yeast
2 tsp. salt
1 tsp. sugar
1 cup warm water

(Commercial hard dough bread recipe includes 30 grams (2 tbsps. shortening and the same amount of egg white (optional)Set oven at 450 degrees F. It takes 40 minutes for the loaf to bake. All ingredients and utensils should be warmed to assist the fermentation.

METHOD

1. Dissolve the yeast in some of the liquid (1/4 cup) and add 1 teaspoon sugar. Leave it to stand in a warm place for 10 minutes. This activates the yeast and starts the fermentation process.

2. Sieve the flour and salt. Rub the fat with the flour if being used with fingertips.

3. Add the yeast mixture (beaten egg whites if being used) and the rest of the liquid all at once.

4. Mix quickly to a soft dough which is elastic and pliable.

5. Knead the dough vigorously either by hand or in an electric mixer, using dough hook. Kneading ensures thorough distribution of yeast in the dough so that it is in contact with the natural sugars in the flour. It also helps to develop the gluten so that it is capable of stretching during fermentation. At least 8 to 10 minutes.

6. Cover the dough with a damp cloth to prevent the formation of a skin and leave it to rise or 'proof' in a warm place for 1 to 2 hours. During this time the process of fermentation takes place. The temperature inside the dough should be about (77 F) to work efficiently. Place dough in the oven with the pilot light on, this will keep it warm.

7. Knock back (punch) the dough by kneading it again for a minute.

8. Shape the dough into loaves or rolls. Place in the appropriate grease tin and leave to rise again for 40 minutes.

9. Bake in a 450 degrees F. oven for about 30 to 40 minutes or until golden brown and sound hollow when tapped. Cool on racks.

For a hard crust, do this before you bake the bread ...in a pan heat 1 tsp. cornstarch dissolved in 1/2 cup water..cool slightly and brush loaves or buns and slash buns or bread with a razor blade or sharp floured knife, about 3/4 inch deep and about 2 inched long in top of each roll or bread if you wish.