Hard dough 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.
Hard dough bread loaves are usually rectangular shaped and can be bought already sliced or unsliced. Most loaves are wrapped in plastic when bought. ~Wikipedia
REMEMBER: The more flour the denser the dough
REMEMBER: 4 oz Shortening can be used instead of margarine or butter giving the bread a more chewier taste
Step 0: If using the Active Dry yeast, first dissolve it in a bowl of luke warm water with 1/2-1 tablespoon of sugar (some like to use a bit of honey) and allow to Proof. (If the yeast doesn't begin to produce bubbles and foam after 15-20 minutes, its probably not fresh and best to make a trip to buy more)
Step 1: Mix together the sugar, salt and flour if the yeast is Instant Dry Yeast add it as well.
Step 2: Using your finger tips (or a dough blender) rub the butter into the dry mixture if using shortening cut into the mixture with a knife
Step 3: If using the Active Dry Yeast Gradually pour into the flour mixture while mixing. Else Gradually add the cold water and mix well.
Step 4: Place dough on a lightly floured board and knead for 10-20 minutes or until dough becomes elastic. The dough should be smooth and not sticking to your fingers, if it is very sticky do not add additional flour instead add a bit of grease to the surface or the bowl you are mixing it into prevent stickiness
Step 5: Place dough in a large greased bowl, making sure to add grease to the surface of the dough as well, either by rotating it in the bowl or by greasing it
Step 6: Cover the bowl with some plastic wrap or a damp towel. Place the bowl in a warm area and allow to ferment for roughly 45 minutes
Step 7: Punch/Slap down the dough in order to get rid of excess carbon dioxide gas, while slowly forming it in a rectangular shape. A rolling pin can be used as well to help in rolling the dough out into a rectangular shape.
Step 8: Start at one of the shorter ends and begin to roll up the dough as tightly as possible, ensuring to pinch and tuck the sides to create a log shape.
Step 9: Place in a greased loaf pan It is okay to fit it to whatever size pan that you have.
Step 10: Cover the pan and allow to proof proof for 35-60 minutes .
Step 10+: (Optional) Brush with egg wash. (a mixture of 1 egg and 2 tablespoons water or milk) This will give the top of the bread a browner color
Step 11: Place in a pre-heated oven and bake at 350°F or 180°C, and bake for 25-30 minutes or until the bread eases away from the sides of pan.
Step 11+: (Optional) Some like to rub butter over the bread for a buttery taste and soften the top
Step 12: Remove from oven and cool on a wire rack for 5 minutes
Step 12+: (Optional) Recommended to wait 30 minutes before cutting the bread
Step 14: Enjoy
*The more flour the denser the dough
*4 oz Shortening can be used instead of margarine or butter giving the bread a more chewier taste
Taken From : http://southernfood.about.com/od/instruction/fl/Egg-Wash-for-Yeast-Breads-and-Rolls.htm
Whole Egg + Milk Color, Shine
Whole Egg + Water Soft Crust, Shine, Color
Egg Yolk + Milk or Cream Soft Crust, Shine, Color
Egg White + Water Firm Crust, Shine
Water Firm Crust
Milk or Cream Color
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (30g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0.9mg||0 %|
|Potassium 0.5mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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