Misplaced Pages

This is an old revision of this page, as edited by Flobbadob (talk | contribs) at 08:08, 28 February 2023 (Grammar tweak.). The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

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.

See also

• Bulla bread
• Bammy
• Coco bread
• Jamaican cuisine
• List of breads
• List of Jamaican dishes

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.

• Yeast breads
• Jamaican cuisine
• Jamaican breads