Hard Dough Bread

Name: Hard Dough Bread
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 10 servings
Cuisine: Jamaican
Ingredients: 500g bread flour; 7g instant yeast; 2 tsp salt; 2 tbsp sugar; 2 tbsp vegetable oil; 300ml warm water

Hardo Bread (HARD-oh bred)

Dense Jamaican White Bread

⏱ Prep Time 3 hours

📈 Difficulty Medium

👥 Servings

🔥 Calories 240 kcal

A dense, slightly sweet white bread with a tight crumb and thick crust, sliced thick for sandwiches or toasted with butter for breakfast.

Nutrition & Info

Protein 7.0g

Carbs 44.0g

Fat 4.0g

Protein Carbs Fat

Dietary

vegetarian vegan dairy-free nut-free

Allergen Warnings

⚠ gluten

Equipment Needed

mixing bowl loaf pan oven bench scraper

Presentation Guide

Vessel: cutting board

Garnishes: butter slice

Accompaniments: butter, cheese, ackee and saltfish

Ingredients

500g bread flour
7g instant yeast
2 tsp salt
2 tbsp sugar
2 tbsp vegetable oil
300ml warm water

Instructions

1
Combine flour, yeast, salt, and sugar in a large bowl. Add oil and warm water, mixing until a shaggy dough forms.
2
Turn out onto a floured surface and knead vigorously for fifteen minutes until dough is very smooth and elastic.
3
Place in an oiled bowl, cover with a damp cloth, and let rise for one hour until doubled in size in a warm spot.
4
Punch down dough and knead again for three minutes. Shape into a tight log and place in a greased loaf pan.
5
Cover and let rise again for forty-five minutes until dough crowns above the pan rim by about two centimeters.
6
Bake at 190C for thirty-five minutes until golden and the loaf sounds hollow when tapped on the bottom. Cool before slicing.

💡

Did You Know?

Hard dough bread was originally brought to Jamaica by Chinese bakers who established bakeries across the island in the early twentieth century.

Chef's Notes

Equipment Tips

mixing bowl
loaf pan
oven
bench scraper

Garnishing

butter slice

Accompaniments

butter, cheese, ackee and saltfish

The Story Behind Hard Dough Bread

Hard dough bread is a uniquely Jamaican creation with roots in the Chinese bakery tradition that flourished on the island from the late 1800s onward. Chinese immigrants established bakeries that became community staples, and their dense, long-lasting bread perfectly suited Jamaica's tropical climate. The bread's tight crumb resists going stale quickly, making it ideal for a hot, humid environment. Today, brands like National form an essential part of daily Jamaican life.

🕐 Traditionally enjoyed daily bread, all meals 📜 Origins: Chinese-Jamaican bakery tradition

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