Saltbreadbarbados Recipes

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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



Salt Bread (Barbados) image

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.

3 1/2 cups white flour
3 3/4 teaspoons active dry yeast
1 1/2 teaspoons salt
3 1/2 teaspoons turbinado sugar
2 tablespoons lard
1 cup water

BAJAN SWEET BREAD (BARBADOS)

A sweet coconut bread with a light almond flavor and little bits of dried fruit. Eat a slice as a snack, dessert, or as toast for breakfast. The bread is a little crumbly (like banana bread,) and absolutely delicious! from caribbeanchoice.com

Provided by Random Rachel

Categories     Quick Breads

Time 1h10m

Yield 2 loaves

Number Of Ingredients 14



Bajan Sweet Bread (Barbados) image

Steps:

  • Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
  • In a mixer cream together the brown sugar, shortening and butter.
  • Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
  • Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
  • Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
  • Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.

3/4 cup brown sugar
1/3 cup shortening (or coconut oil)
1/3 cup butter
2 cups flour
1 pinch salt
2 1/4 cups grated coconut
1/4 cup raisins, chopped
1/4 cup dried cherries, chopped
1 tablespoon grated nutmeg
1 tablespoon almond extract
1 1/3 cups evaporated milk
3 tablespoons water
1 tablespoon butter (for pan)
2 tablespoons turbinado sugar

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