Hard Dough Bread — Print Recipe

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

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.