| Revision as of 07:03, 29 January 2017 editNorthamerica1000 (talk | contribs)Autopatrolled, Administrators708,032 edits →See also: + * List of breads← Previous edit | Revision as of 07:06, 29 January 2017 edit undoNorthamerica1000 (talk | contribs)Autopatrolled, Administrators708,032 edits add a ref and expand: Additional ingredients such as treacle, molasses and vegetable shortening can be used.<ref name="Pagrach-Chandra 2012 p. 102"/>Next edit → | ||
| Line 16: | Line 16: | ||
| }} | }} | ||
| '''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 ]. It typically has a dense consistency and is typically brushed with sugared water before baking.<ref name="Houston 2005 p. 64"/> | '''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"/> | ||
| 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 loaves are usually rectangular shaped and can be bought already sliced or unsliced. Most loaves are wrapped in plastic when bought. | ||
| Line 35: | Line 35: | ||
| {{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=http://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=http://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=http://books.google.com/books?id=s5m_CAAAQBAJ&pg=PT102 | accessdate=January 29, 2017 | page=102}}</ref> | |||
| }} | }} | ||
Revision as of 07:06, 29 January 2017
| Type | Bread |
|---|---|
| Place of origin | Jamaica |
| Main ingredients | Flour, water, yeast, salt, sugar |
Hard dough bread, also called hardo bread, is a Jamaican 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.
Hard dough bread loaves are usually rectangular shaped and can be bought already sliced or unsliced. Most loaves are wrapped in plastic when bought.
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. 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.
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. 102. ISBN 978-1-909108-23-3. Retrieved January 29, 2017.