Salt Bread Barbados Recipes
SALT BREAD (BARBADOS)
This recipe is from week 23 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Barbados is my 23rd stop. This is one of the only non-sweet breads served on the island. It is delicious freshly baked with a little bit of butter.
Provided by GiddyUpGo
Categories Yeast Breads
Time 1h50m
Yield 4 Large rolls
Number Of Ingredients 6
Steps:
- Put all the ingredients except the water into a large bowl and blend until you get fine crumbs.
- Add the water and knead for two minutes, then let rise until doubled in size.
- Punch down and divide into four equal portions. Brush with water and turn over. Let rest for 15 minutes, then turn over again and let rest for another 15 minutes.
- Sprinkle the tops of the rolls with flour and place them in a preheated 325 degree oven for 15 minutes or until golden (mine took more like 25 or 30 minutes, so make sure you watch them). This is a really soft bread, so your rolls aren't going to sound too hollow when you knock on them. Go by color instead.
SWEET BREAD (BARBADOS)
This recipe is from week 23 of my food blog, "Travel by Stove." I am attempting to cook one meal from every nation on Earth, and Barbados is my 23rd stop. I served this as a dessert, but Bajans usually have it as a snack with a cup of hot tea.
Provided by GiddyUpGo
Categories Breads
Time 1h15m
Yield 2 Loaves
Number Of Ingredients 13
Steps:
- Grease two loaf pans with shortening and set your oven to 350 degrees.
- Mix the dry ingredients with the raisins in a large bowl.
- Add the egg, milk, butter and almond essence. Mix until you have a firm dough.
- Divide the dough in half and press down into the loaf pans.
- Mix the sugar and hot water and, using a pastry brush, brush the tops of each loaf.
- Bake for one hour, or until a toothpick comes out clean. Let cool, then remove from pans.
Nutrition Facts : Calories 2888.5, Fat 138.2, SaturatedFat 100.1, Cholesterol 260.7, Sodium 2368.7, Carbohydrate 378.9, Fiber 26.8, Sugar 139.2, Protein 49.7
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