| Revision as of 20:39, 16 June 2023 editRenamed user ffe8fe32d0c939a155b9da20398b7904 (talk | contribs)66 edits Adding reference← Previous edit | Latest revision as of 22:38, 4 September 2024 edit undoCitation bot (talk | contribs)Bots5,423,487 edits Add: date, title. Changed bare reference to CS1/2. | Use this bot. Report bugs. | Suggested by Grimes2 | #UCB_webform 257/1529 | ||
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| ==Variations== | ==Variations== | ||
| A common variation is softo, or soft dough bread where milk is added to the flour, similar to Japanese milk bread.<ref>https://seasonedskilletblog.com/coco-bread/</ref> | A common variation is softo, or soft dough bread where milk is added to the flour, similar to Japanese milk bread.<ref>{{cite web | url=https://seasonedskilletblog.com/coco-bread/ | title=Coco Bread | date=15 January 2023 }}</ref> | ||
| ==See also== | ==See also== | ||
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| {{Reflist|refs= | {{Reflist|refs= | ||
| <ref name="Houston 2005 p. 64">{{cite book | last=Houston | first=L.M. | title=Food Culture in the Caribbean | publisher=Greenwood Press | series=Food culture around the world | year=2005 | isbn=978-0-313-32764-3 | url=https://books.google.com/books?id=ZZEeyKrytcwC&pg=PA64 | accessdate=January 29, 2017 | page=64}}</ref> | <ref name="Houston 2005 p. 64">{{cite book | last=Houston | first=L.M. | title=Food Culture in the Caribbean | publisher=Greenwood Press | series=Food culture around the world | year=2005 | isbn=978-0-313-32764-3 | url=https://books.google.com/books?id=ZZEeyKrytcwC&pg=PA64 | accessdate=January 29, 2017 | page=64}}</ref> | ||
| <ref name="Pagrach-Chandra 2012 p. 102">{{cite book | last=Pagrach-Chandra | first=G. | title=Warm Bread and Honey Cake: An inspiring collection of international recipes for the home baker | publisher=Pavilion Books | year=2012 | isbn=978-1-909108-23-3 | url=https://books.google.com/books?id=s5m_CAAAQBAJ&pg=PT102 | accessdate=January 29, 2017 | page=pt102}}</ref> | <ref name="Pagrach-Chandra 2012 p. 102">{{cite book | last=Pagrach-Chandra | first=G. | title=Warm Bread and Honey Cake: An inspiring collection of international recipes for the home baker | publisher=Pavilion Books | year=2012 | isbn=978-1-909108-23-3 | url=https://books.google.com/books?id=s5m_CAAAQBAJ&pg=PT102 | accessdate=January 29, 2017 | page=pt102 }}{{Dead link|date=July 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref> | ||
| <ref name="Bigley 2014 p. 50">{{cite book | last=Bigley | first=J. | title=Kingston, Negril and Jamaica's South Coast | publisher=Hunter Publishing, Incorporated | series=Hunter Travel | year=2014 | isbn=978-1-58843-789-1 | url=https://books.google.com/books?id=lz-CeNxYxTsC&pg=PT50 | accessdate=January 29, 2017 | page=50}}</ref> | <ref name="Bigley 2014 p. 50">{{cite book | last=Bigley | first=J. | title=Kingston, Negril and Jamaica's South Coast | publisher=Hunter Publishing, Incorporated | series=Hunter Travel | year=2014 | isbn=978-1-58843-789-1 | url=https://books.google.com/books?id=lz-CeNxYxTsC&pg=PT50 | accessdate=January 29, 2017 | page=50}}</ref> | ||
| <ref name="Higman 2008">{{cite book | last=Higman | first=B.W. | title=Jamaican Food: History, Biology, Culture | publisher=University of the West Indies Press | year=2008 | isbn=978-976-640-205-1 | url=https://books.google.com/books?id=gdeBAAAAMAAJ | accessdate=January 29, 2017|page=240}}</ref> | <ref name="Higman 2008">{{cite book | last=Higman | first=B.W. | title=Jamaican Food: History, Biology, Culture | publisher=University of the West Indies Press | year=2008 | isbn=978-976-640-205-1 | url=https://books.google.com/books?id=gdeBAAAAMAAJ | accessdate=January 29, 2017|page=240}}</ref> | ||
Latest revision as of 22:38, 4 September 2024
| Type | Bread |
|---|---|
| Place of origin | Jamaica |
| Main ingredients | Flour, water, yeast, salt, sugar |
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. It typically has a dense consistency and is typically brushed with sugared water before baking. It is a staple food in Jamaican households.
Hard dough bread loaves are usually rectangular and can be bought already sliced or unsliced. Most loaves are wrapped in plastic when bought.
History
The bread originated from Chinese immigrants who brought the recipe to Jamaica.
Usage
Hard dough bread is used much the same as a Pullman loaf: as a vehicle for spreads such as butter, cheese or jam; for dipping into liquids, a common one being hot chocolate; or to make sandwiches. It is also commonly paired with various kinds of porridge (such as cornmeal, green banana, peanut etc.) in the Jamaican household, and is eaten by breaking a slice into small chunks and mixing them into the cooked porridge after serving. Hard dough bread is more resistant than Pullman bread to becoming soggy and breaking apart in sandwiches with fried, greasy fillings such as plantain and egg.
Variations
A common variation is softo, or soft dough bread where milk is added to the flour, similar to Japanese milk bread.
See also
References
- ^ Houston, L.M. (2005). Food Culture in the Caribbean. Food culture around the world. Greenwood Press. p. 64. ISBN 978-0-313-32764-3. Retrieved January 29, 2017.
- Pagrach-Chandra, G. (2012). Warm Bread and Honey Cake: An inspiring collection of international recipes for the home baker. Pavilion Books. p. pt102. ISBN 978-1-909108-23-3. Retrieved January 29, 2017.
- Higman, B.W. (2008). Jamaican Food: History, Biology, Culture. University of the West Indies Press. p. 240. ISBN 978-976-640-205-1. Retrieved January 29, 2017.
- ^ Bigley, J. (2014). Kingston, Negril and Jamaica's South Coast. Hunter Travel. Hunter Publishing, Incorporated. p. 50. ISBN 978-1-58843-789-1. Retrieved January 29, 2017.
- Nelson, Cynthia (May 19, 2012). "Jamaican hard-dough bread". Stabroek News. Retrieved January 29, 2017.
- "Coco Bread". 15 January 2023.