Hard dough bread
 Jamaican sliced hard dough bread | |
| Type | Bread |
|---|---|
| Place of origin | Jamaica |
| Main ingredients | Flour, water, yeast, salt, sugar |
Hard dough bread, also called hardo bread, is a Jamaican bread[1] 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.[2] It typically has a dense consistency and is usually brushed with sugared water before baking.[1][3] It is a staple food in Jamaican households.[4]
Hard dough bread loaves are usually rectangular and can be bought sliced or unsliced. Despite being dense the bread is quite soft, and its exterior is glossy.
History
[edit]The bread originated from Chinese indentured labourers or immigrants who brought the recipe to Jamaica.[4][5] It is said to bear similarities to Chinese mantou,[6] and other sweet breads which they introduced to the island. Their descendants i.e. Chinese Jamaicans are known for operating most of Jamaica's bakeries, which have been baking and selling hard dough bread.[6]
The earliest known use of the word "hard-dough" was in 1911, in the Daily Gleaner in Kingston, Jamaica.[7] According to Jamaican writer and cultural historian, Olive Senior, traditionally the baking process involves a piece of mixing equipment called a dough break machine, which is only found in Jamaica, Cuba and Haiti.
Usage
[edit]
Hard dough bread is used like pain de mie or Pullman loaf— as a vehicle for spreads such as butter, cheese or jams, for dipping into liquids such as hot chocolate, or to make sandwiches. It is also commonly paired with various kinds of Jamaican porridges (like cornmeal, green banana, plantain, peanut etc.), and is eaten by breaking a slice into small chunks and adding them to the cooked porridge after serving. Hard dough bread's soft and slightly spongy consistency makes it more resistant than Pullman bread to becoming soggy and breaking apart in sandwiches with fried, greasy fillings such as plantain and egg. The bread may be eaten on its own or as a side dish with jerked meats.
Variations
[edit]A common variation is softo or soft dough bread where milk is added to flour, similar to Japanese milk bread.[8] Jamaican coco bread is a variation with similar consistency, made with coconut milk.[8]
See also
[edit]References
[edit]- ^ a b 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. pt102. ISBN 978-1-909108-23-3. Retrieved January 29, 2017.[permanent dead link]
- ^ 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.
- ^ a b 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.
- ^ Nelson, Cynthia (May 19, 2012). "Jamaican hard-dough bread". Stabroek News. Retrieved January 29, 2017.
- ^ a b "Jamaican Gastronomy". Belcour Preserves. Retrieved 2025-01-15.
- ^ "Origin of "hard dough"". Oxford English Dictionary. Retrieved 2025-01-15.
- ^ a b "Coco Bread". 15 January 2023.