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{{Infobox prepared food
{{Unreferenced|date=July 2007}}
| name = Hard dough bread
'''Hard dough bread''' is a ] ] similar to the ] or ], although hard dough bread tends to be ]. The dough consists of ], ], ], ] and ].
| image =
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| country = ]
| region =
| creator =
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| type = ]
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| main_ingredient = ], ], ], ], ]
| variations =
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}}


'''Hard dough bread''', also called '''hardo bread''', is a ] ]<ref name="Houston 2005 p. 64"/> similar to the ] or ], although hard dough bread tends to be ]. The dough consists of ], ], ], ] and ]. Additional ingredients such as ], molasses, and vegetable shortening can be used.<ref name="Pagrach-Chandra 2012 p. 102"/> It typically has a dense consistency and is typically brushed with sugared water before baking.<ref name="Houston 2005 p. 64"/><ref name="Higman 2008"/> It is a ] in Jamaican households.<ref name="Bigley 2014 p. 50"/>
Hard dough bread loaves are usually rectangular shaped and can be bought already sliced or unsliced. Most loaves are wrapped in plastic when bought. Hard dough bread is kept in a breadbin just like common ] and ] bread. Keeping the bread in a dry room temperature place helps to prevent the growth of mold and the bread from going ].


Hard dough bread loaves are usually rectangular and can be bought already sliced or unsliced. Most loaves are wrapped in plastic when bought.
The inner part of the bread is white and soft but also quite tough (hard dough). The outer layer of the bread is light brown and called the crust.


== Usage == ==History==
The bread originated from Chinese immigrants who brought the recipe to Jamaica.<ref name="Bigley 2014 p. 50"/><ref name="Nelson 2012"/>


==Usage==
Hard dough bread is used much the same as a ]: as a vehicle for spreads such as ], ] or ]; for dipping into liquids, a common one being ]; or to make ]es. Hard dough bread is more resistant than Pullman bread to becoming soggy and breaking apart in sandwiches with ], ] fillings such as ] and ]. Hard dough bread is used much the same as a ]: as a vehicle for spreads such as ], ] or ]; for dipping into liquids, a common one being ]; or to make ]es. 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 ], greasy fillings such as ] and ].


==Variations==
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==
* ]
* ]
* ]
* ]
* ]
* ]

==References==
{{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="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="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="Nelson 2012">{{cite web | last=Nelson | first=Cynthia | title=Jamaican hard-dough bread | website=Stabroek News | date=May 19, 2012 | url=http://www.stabroeknews.com/2012/the-scene/tastes-like-home/05/19/jamaican-hard-dough-bread/ | accessdate=January 29, 2017}}</ref>
}}

{{DEFAULTSORT:Hard Dough Bread}}
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Latest revision as of 22:38, 4 September 2024

Hard dough bread
TypeBread
Place of originJamaica
Main ingredientsFlour, 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

  1. ^ 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.
  2. 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.
  3. 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.
  4. ^ 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.
  5. Nelson, Cynthia (May 19, 2012). "Jamaican hard-dough bread". Stabroek News. Retrieved January 29, 2017.
  6. "Coco Bread". 15 January 2023.
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