MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jamaican Hard Dough Bread
Categories: Bread, Caribbean
Yield: 8 Servings

3 c Bread flour (420 g)
1 c Water; +2 tb, warm
2 1/4 ts Pcg instant yeast (7 g)
2 tb Granulated sugar
2 ts Salt
3 tb Unsalted butter; divided

Preparation time: 20 minutes
Cooking time: 30 minutes

Jamaican hardough bread is dense, slightly sweet, with a tight, chewy
crumb. A Caribbean bakery classic from simple pantry ingredients.

In a large mixing bowl, combine the bread flour, granulated sugar,
salt, and instant yeast. Add the 2 tb of softened unsalted butter.
Use a wooden spoon to work the butter directly into the dry flour
mixture, stirring and pressing it against the sides of the bowl until
it breaks down into small, even bits and the flour looks slightly
clumpy.

Pour in the water and stir with your wooden spoon until a shaggy dough
forms and no dry patches of flour remain. The dough will still look
shaggy and unformed before it goes into the mixer.

To Use a Stand Mixer:

Transfer the shaggy dough to a mixer bowl fitted with a dough hook.
Mix on low speed for 6 to 8 minutes until the dough pulls away from
the sides and forms a smooth, cohesive ball that holds its shape
cleanly.

To Knead by Hand:

Turn the shaggy dough out onto a lightly floured surface and knead
vigorously for 8 to 10 minutes until it forms a smooth, elastic
ball that is supple and offers resistance when pressed.

Shape the dough into a smooth ball and place it in a lightly oiled
bowl, turning once to coat. Cover and let rise at warm room
temperature until close to doubled in size, about 1 to 1-1/2 hours.
Gently deflate the risen dough and turn it back out onto a lightly
floured surface.

Using a rolling pin or your hands, pat and roll the dough into a neat
rectangle. To get that classic, tight, hard dough crumb, roll the
dough up as tightly as possible from the long side into a snug, dense
log. Pinch the long seam and both ends firmly closed to keep the
shape taut.

Place the log seam-side down in a greased 9x5" loaf pan. Cover
lightly and let rise a second time, about 45 to 75 minutes, until the
dough fills out the pan, rises just to or slightly below the rim, and
springs back slowly when gently pressed.

Preheat your oven to 350?F (175?C). Bake the loaf for 30 to
35 minutes until pale golden and the loaf sounds hollow when tapped
on the bottom. If the top browns too quickly, tent it loosely with
aluminum foil. Bread should reach an internal temperature of 190 to
200?F (88 to 93?C).

Remove the loaf from the pan immediately and place it on a wire
cooling rack. While piping hot, brush the top and sides generously
with the remaining 1 tb butter. Let the bread cool completely before
slicing so the dense crumb sets properly.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/hard-dough-bread/>

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