Jamaican Hard Dough Bread & Gratitude

Sep 5, 2013 by

It has been a few weeks since I’ve been in this space. It took a few inquiries to realize how long it has really been since my last post. Funny how time flies when you’re having fun! I’m truly happy to get back to some sort of “normal” as my life is falling into a new routine. In life’s many twists and turns, there is never a dull moment. Through it all, one thing for sure that I have learned is to always live in gratitude. I’m grateful to be able to share a post with you today.

Upon realization that I would have to spend my summer in Canada, I decided that this summer had to be special. A summer filled with firsts – my favourite kind of experience. There’s no use dwelling on how things used to be. Things are changing, so its time to embrace what is coming and smile while you’re at it. Earlier this year, I was suffering with a bout of chronic pain and I vowed to feel better before my birthday. I spent weeks in physiotherapy and made some major changes to my diet. No joke – I even gave up baking for a few months. I also limited my consumption of grains/legumes and reduced my wheat intake drastically. I started to feel different and also look different. Which was perfect considering one of my favourite experiences this summer was participating in Toronto’s annual Caribbean Carnival – Caribana. Yes, I did it. I put on a costume and walked (and sometimes danced) for hours, all the while praying that I would not suffer too much when it was all over. I’m grateful that I had an awesome, pain-free experience.

I have more things to be grateful for. I have a houseful of students! My husband has been on a course for quite some time now. My son just started First Grade and my daughter is officially in Kindergarten. Oh, and there’s more. I also returned to school. Can you believe it? I’m officially a University student! So many changes are happening all in one go. If I thought I was busy before, well I guess life just got busier. We all have to run with it and try not to get overwhelmed. We are doing exactly what needs to be done. This is indeed a September like no other!

Now that the summer is over, I can reminisce on food from home and maybe even steal some time to whip up a few things. I could not wait to try this Jamaican Hard Dough Bread recipe by Enid Donaldson. There is no bread that compares with authentic Jamaican Hard Dough Bread. I am fully aware that I’m biased, but I need you to understand. Jamaican Hard Dough Bread is the TRUTH! You just can’t go wrong! Although I don’t eat as much bread as I used to, I will still bake from time to time and share my experience. The occasional slice will be just enough for me.

 

Jamaican Hard Dough Bread_0

Jamaican Hard Dough Bread – The Lovely Pantry

 

For those who are not familiar with Hard Dough (or “Hardo Bread” as we call it) please allow me to provide a sort description. Hard Dough bread may be considered a true staple in Jamaican fare. It is a basic white bread. There are whole wheat versions available too as a healthier alternative. Hard Dough Bread is a rich, dense, chewy textured bread that can be eaten at any time of the day. It can be enjoyed with the following meals: Ackee & Saltfish, Steamed Callalloo (similar to spinach), Corned Beef (in a sandwich, if you like), Cheese, Jerked Chicken, Jerked Pork, Fried Fish, Avocado, Fried Eggs, your favourite porridge, Jamaican Hot Chocolate, your favourite fruit preserve (I LOVED Guava Jelly on my Hardo Bread), French Toast, or even just a slice with butter – you name it, it works well. Just trust me on this one. You can’t go wrong.

 

Jamaican Hard Dough Bread

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 Loaves

Ingredients

  • 2lbs All Purpose Flour, Unbleached
  • 2 Tsp Instant Dry Yeast
  • 4 Tbsp Granulated Sugar
  • 2 Tsp Salt
  • 6 Tbsp Unsalted Butter
  • 2 Cups Water

Instructions

  1. In a large mixing bowl, combine flour, yeast, sugar and salt
  2. Using a pastry cutter (or your fingers) incorporate the butter into the flour mixture
  3. Gradually add water and knead for about 15 minutes using the kneading attachment of your mixer
  4. Remove from the mixing bowl and form into a boule
  5. Place dough into a well greased bowl and cover with a towel for at least 40 minutes
  6. Preheat oven to 375F
  7. Remove the risen dough to a floured surface. Divide into two equal parts then shape dough to fit into 2 well greased loaf pans
  8. Bake for 25-30 minutes
  9. Remove from oven and allow to stand for 10 minutes before transferring to a wire rack to cool completely

Notes

Adapted from The Real Taste Of Jamaica by Enid Donaldson

http://lovelypantry.com/2013/09/jamaican-hard-dough-bread-gratitude/

 

I saw the ingredients and loved how easy it was to prepare. However, I thought the suggested quantity of butter was not enough for 2 loaves, in my opinion. Being the rebel that I am, I added more butter. Yes. Yes I did.

 

Jamaican Hard Dough Bread_2

Ingredients for Jamaican Hard Dough Bread (water not shown)

 

I loved that I didn’t have to get too physical with this dough. Cutting in the butter was the step that used the most energy.

 Jamaican Hard Dough Bread_3

 

My handy-dandy dough kneading attachment did the hard work for me.

 

Jamaican Hard Dough Bread_4

 

The dough did not rise too much, but you could definitely see a change in volume.

 

Jamaican Hard Dough Bread_5a

The dough is placed in a bowl, generously greased with butter

 

 

Jamaican Hard Dough Bread_6

The dough is divided evenly and placed in 2 loaf pans

 

Both loaves turned out perfectly. I have no complaints whatsoever. We all enjoyed this bread very much. The next time I make it, I will have to give a loaf away. It’s too good not to share!

 

Jamaican Hard Dough Bread_8

Jamaican Hard Dough Bread – The Lovely Pantry

 

As much as I love Hard Dough Bread, I haven’t found any in local stores that taste great to me. Usually the bread is just too hard or has a weird texture. Although this bread isn’t as dense as the “Hardo Bread” I know and love, it is a great alternative. I will wait until I am in Jamaica to fully enjoy my Hard Dough Bread. But until my next visit, I will gladly use this recipe and have freshly baked Hard Dough Bread whenever I’m in the mood.

 

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Financiers with a Summer Berry Salad for #SundaySupper

Jun 2, 2013 by

I’m so excited to be joining #SundaySupper again after what seems to be a very long time. I have missed you all, and all the interaction that comes along with blogging! Life has a funny way of forcing you to slow down, so I did the  best thing for me – I slowed all the way down. I’m getting stronger and well enough to get back into the blogging spirit and share some wonderful recipes with you. Today’s recipe is a good one. So simple and light, you’ll love it. The theme for today’s #SundaySupper is Summer Berries and well, lets just say that we haven’t been short on berries around here recently. Whether fresh or frozen, we have berries for either a quick snack or for smoothies. Our host today is Nicole from Daily Dish Recipes!

One  thing that I would love to accomplish this summer, is taking my children berry picking. I don’t have a preference of what berry…I just really want to pick! I am getting excited at the thought of picking strawberries and freezing them for smoothies, or baking with them. I know my kids will absolutely love that experience. I’m also looking forward to my first trip for the season to my local Farmer’s Market! I went the year before last and had a blast! I’ll let you all know when I get to go, because no doubt, I will have my camera with me to capture all the beautiful Ontario produce.

So back to todays recipe, Financiers with a Summer Berry Salad. The salad is so easy to make and such a wonderful way to enjoy your berries.  Financiers are French in origin and are basically mini cakes made with almond flour. They are very light, moist and every time I make them, they always seem to be finished too soon. The berries are the perfect accompaniment to the sweet, almond infused mini-muffins.

 Financiers with Summer Berry Salad_1

 

Financiers with a Summer Berry Salad for #SundaySupper

Prep Time: 20 minutes

Cook Time: 20 minutes

Yield: 4

Ingredients

  • For the Financiers:
  • 4 Tbsp Egg whites (or the whites from 2 eggs)
  • 60g Confectioners Sugar
  • 25g Ground Almonds
  • 25g All Purpose Flour, Unbleached
  • 2 Tbsp Unsalted Butter, melted
  • For the Summer Berry Salad:
  • 1 Cup Raspberries
  • 2/3 Cup Blueberries
  • 1 Cup Strawberries, hulled and sliced
  • 1 Tbsp Confectioners Sugar

Instructions

  1. Preheat oven to 350F
  2. In a medium mixing bowl, use a hand mixer to beat the egg whites until stiff peaks are formed
  3. Fold in the sugar, ground almonds, flour and butter
  4. Divide evenly in silicone mini-muffin cups (about 2 tbsp batter in each cup)
  5. Bake for 13-15 minutes
  6. Allow muffins to cool completely before removing from silicone cups
  7. In a small bowl, place strawberries, blueberries and most of the raspberries. Reserve about a third cup.
  8. Using a very fine sieve, press the reserved raspberries through in order to extract the juice and add to the bowl.
  9. Sift confectioners sugar into the bowl and then gently fold to combine.
  10. Serve with the Financiers. Fruits can either be chilled first or left at room temperature.
http://lovelypantry.com/2013/06/financiers-with-a-summer-berry-salad-for-sundaysupper/

 

I truly adore summer berries. I have such an appreciation for them because growing up in Jamaica, these berries are imported and are quite expensive. I only enjoyed and indulged in these fruits when I travelled to the U.S. for summer holidays. I personally prefer baking with blueberries. I like raspberries as prepared in this recipe. But I will eat strawberries all day long. This season, I will get my heart’s desire!

 

BerriesCollage_1

Raspberries, Blueberries and Strawberries

 

I prefer to make my fruit salad in advance and have it chilled so it can be served once the financiers are cool.

 

Summer Berry Salad Collage_1

 

I recommend using silicone mini-muffin cups for this recipe. I tried making it directly in the muffin pan twice, and got poor results each time. The edges were slightly overdone and became rather hard once cooled. I got the best results using the silicone cups.

 

Financiers with Summer Berry Salad-40

Financiers – just out of the oven

 

These financiers are excellent on their own, but they go so nicely with fruit. We have also had financiers with raspberry jam, and it is just as nice.

 

Financiers with Summer Berry Salad-12-2_1

Financiers

 

 

Financiers with Summer Berry Salad-19_1

Financiers with Summer Berry Salad

 

 

Financiers with Summer Berry Salad-20_1

Financiers with Summer Berry Salad

 

Find inspiration for summer berries from the #SundaySupper members in the links below. Pin the ones you know for sure are keepers. Share your favourites on Facebook! Lets get into the summer spirit!

I hope you enjoyed today’s recipe. It’s a favourite in my home and I hope you’ll enjoy it too.

 

***

Breakfast & Brunch

Sweet & Savory Berry Recipes

Jams, Jelly, Sauces & More

Desserts

Cocktails, Drinks & Smoothies

Party Planning

***

sunday supper Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

Join the #SundaySupper conversation on twitter on Sunday, April 14th to talk all about movies that have inspired us to head into the kitchen – and the food that comes from that inspiration (7pm EST)!  We’ll tweet throughout the day and share recipes from all over the world.   Follow the#SundaySupper hashtag, and include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more delicious recipes and food photos.

 ** Look what we’re sponsoring! Come join us in sunny Orlando, this July! **

Learn more at www.foodandwineconference.com

FINALFW date Sneak Peek: 45+ Fabulous Summer Berry Recipes for #SundaySupper

 You really DON’T want to miss it!

 

 

 

 

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Portuguese Sweet Bread {No Knead}

Feb 13, 2013 by

I think I’ve been converted. As I told both my Brother and my Best Friend…we will never go hungry – Lyn knows how to make BREAD! Why is it that I did not take the plunge sooner? Every bread recipe that I see now, I take a second glance to see if its one that I can do. My husband has even started to request bread with specific ingredients. Well, ‘scuse me Mister! When did I become the bread lady? Ok fine…*taking notes* He knows I’ll try :-)

I am a true lover of bread. Give me bread and butter and I’ll be okay. I grew up in a bread household. If there was anything that we always had – it was bread. And for that, I’m thankful. I’m also thankful for the Kindle book that I got from Amazon with all these wonderful bread recipes. Its called Easy Fabulous Bread Making. A Collection of quick, no knead, homemade bread recipes. I feel that it has helped me jump right into bread making, giving me the confidence as a beginner to make fresh bread at home! I like the technique, so when I’m good with this, I can move on providing that my wrists can take the pressure. Bring on the BREAD!

Today I’m sharing a bread that we fell in love with. The texture, the flavour – it was lovely. I forgive myself for the really thick slice that I cut for a late night snack. Portuguese Sweet Bread – I heart you!

 

Portuguese Sweet Bread

 

 

Portugese Sweet Bread {No Knead}

Ingredients

  • 1 Cup Milk (I used 2%)
  • 1 Egg
  • 2 Tbsp Unsalted Butter, Softened
  • 1/3 Cup Sugar
  • 1 Tsp Salt
  • 3 Cups All Purpose Flour, Unbleached
  • 1 Tsp Yeast (Active Dry)

Instructions

  1. Proof your yeast
  2. In a large bowl, mix butter, sugar and eggs until combined.
  3. Add milk, then mix.
  4. Add activated yeast mixture. Mix to combine.
  5. Gradually combine flour and salt until fully incorporated
  6. Transfer to a large bowl and cover loosely with saran wrap
  7. Store in the refrigerator for at least 8 hours up to 5 days
  8. When ready to bake
  9. Preheat oven to 375
  10. Remove from fridge and place on a well floured surface. The dough will be sticky.
  11. With well floured hands, stretch ends underneath a few times to create a boule. Place the boule seam side down on a well oiled baking sheet. Cover for about 30 minutes.
  12. Bake for 30-35 minutes
  13. Allow to cool for about 10 minutes before transferring to a cooling rack
  14. Allow to cool for 30 minutes before cutting
http://lovelypantry.com/2013/02/portuguese-sweet-bread-no-knead/

 

This bread seemed easy enough to just mix by spoon. But it was a breeze using my standing mixer. This dough takes no time to come together.

 

Portuguese Sweet Bread Collage

 

The exterior is crusty but not hard. The bread itself – soft, chewy, slightly sweet and an absolute delight to the palate. Perfect with butter or cream cheese.

 

Portuguese Sweet Bread Sliced

 

I love that I just popped a slice in the toaster and topped it with cheesy scrambled eggs. Breakfast has never been so satisfying. One centre slice goes a long way!

 

Toasted Portuguese Sweet Bread, Scrambled Eggs with Cheese, Bacon

Toasted Portuguese Sweet Bread, Scrambled Eggs with Cheese, Bacon

 

Funny how bacon seems to be making an appearance quite often these days…

 

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Pumpkin Cheesecake Muffins

Dec 12, 2012 by

I didn’t get to indulge in my usual #MuffinMonday this week. Sadly I’ve had to deal with 2 sick kids plus I’m trying to get over a little cold/cough. It’s the season to share in a little more than just holiday spirit. I believe we are on the mend and this means I’ll be back in the kitchen, whipping up something great for you. I do have a muffin recipe that I wanted to share that I made a few weeks ago but didn’t get to post it. I’m so glad that I got to use up some pureed pumpkin that I had in the freezer.

I get so much junk mail delivered to my door, and I usually just recycle. But there was a flyer for a local business that caught my eye. The photograph on the flyer had me drooling. It had a recipe that looked so delicious, I went ahead and made it. And it was so good! I have no idea where the original recipe came from so I have no reference for it. But here it is!

 

Pumpkin Cheesecake Muffin

Pumpkin Cheesecake Muffin

 

Pumpkin Cheesecake Muffins

Prep time: 20 mins
Cook time: 15 mins
Total time: 35 mins
Ingredients
  • Filling:
  • 4oz Cream Cheese, softened
  • 1 Egg
  • 1/2 Cup Icing Sugar
  • Muffins:
  • 1 1/2 Cups All Purpose, Unbleached Flour
  • 1/2 Tsp Ground Cinnamon
  • 1/2 Tsp Ground Nutmeg
  • 1/2 Tsp Salt
  • 1/2 Tsp Baking Soda
  • 2 Eggs
  • 1 Cup Sugar
  • 1 Cup Pumpkin Puree
  • 1/2 Cup Vegetable Oil
Instructions
  1. Preheat oven to 350F
  2. In a small bowl, combine cream cheese, egg and icing sugar. Mix until fully blended. Set aside
  3. Line muffin pans with paper liners
  4. In a medium bowl, add flour, cinnamon, nutmeg, salt and baking soda. Combine with a whisk.
  5. In a large bowl, add eggs, sugar, pumpkin and oil. Mix on low-speed until fully combined.
  6. Gradually add the flour mixture into the pumpkin mixture and blend just until incorporated
  7. Fill each liner with 2/3 batter
  8. add 2 Tsp of the cream cheese mixture in top of the batter
  9. Bake for 15 minutes
Notes

This recipe yields 15 muffins

3.1.09

 

 

Pumpkin Cheesecake Muffins-1

Pumpkin Cheesecake Muffins – cream cheese on the batter

 

This was such a moist muffin ~ and absolutely delicious!

 

Pumpkin Cheesecake Muffins-7

Pumpkin Cheesecake Muffins

 

These muffins disappeared in no time. The cream cheese was such a great companion for the pumpkin muffin.

 

Pumpkin Cheesecake Muffins

Pumpkin Cheesecake Muffins

 

Happy Wednesday! I hope your week is going wonderful so far!

~Lyn

 

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Double Chocolate Cranberry Cookies for #SundaySupper

Dec 9, 2012 by

Cookies! Last year, I wondered if I could make them. I did …and they came out great! this year, I’m all in! I’m experimenting and finding tons of awesome cookie recipes. I’m not going to get to try them all but I’m building up a nice collection! That’s what makes this #SundaySupper so awesome! This weeks theme is Holiday Cookie Exchange! The titles are wonderful and I can’t wait to see everyone’s cookies!

Who doesn’t love a good cookie? We love cookies at my home, but I don’t buy them often. I feel much better making them myself, even if it’s just for the season. It also brings me comfort that they are home-made, and made with love. And a few chocolate chips. After all,  chocolate is love, right? Check out my Peanut Butter Chocolate Cookies and Ginger Molasses Cookies. Crowd pleasers!

The cookie I’m sharing with you has been tested by me twice. I guess when I say “me”, I really should be saying “us”. The first batch was good, it was finished quickly and you know that’s a good sign.I made some slight changes on the second batch. I used a bit more cocoa powder and used white chocolate chips instead of dark. That’s all. And that’s what I’m sharing with you today.

 

Double Chocolate Cranberry Cookies

 

Double Chocolate Cranberry Cookies for #SundaySupper

Recipe Type: Cookie
Author: Lyn via Best Cookies
Prep time:
Cook time:
Total time:
These cookies are sweet with a hint of tartness. A wonderful combination and very festive.
Ingredients
  • 1 Cup Wholewheat Pasty Flour
  • 1/2 Cup Dutch Processed Dark Cocoa Powder
  • 1/2 Cup + 2 Tbsp Butter, softened
  • 1/2 Cup Brown Sugar
  • 1/4 Cup Granulated Sugar
  • 1/2 Tsp Baking Powder
  • 1 Egg
  • 1 Cup White Chocolate Chips
  • 3/4 Cup Dried Cranberries
Instructions
  1. Preheat oven to 350F
  2. In a small bowl, sift in flour and cocoa powder. Combine with a whisk. Set aside
  3. In a large mixing bowl, beat butter, brown sugar, granulated sugar and baking powder until combined
  4. Beat in egg until combined
  5. Beat in as much as the flour with the mixer
  6. Fold in chocolate chips and cranberries with a wooden spoon or spatula
  7. Using a cookie scoop, take up rounded portions and roll into a ball. Flatten then round the edges.
  8. Place on a parchment lined cookie tray with about 2 inches apart.
  9. Bake for 8-10 minutes. Remove from oven and allow to rest in the tray for about 2 minutes before transferring to a wire rack to cool completely
Notes

This recipe yielded 33 cookies
Store in an air tight container for 3 days at room temperature or freeze for up to 3 months

 

I’m no cookie expert. In fact, I’ve made cookies that could compete with a rock. I kid you not. I didn’t give  up though. I had to really learn about the importance of cooking time, and not necessarily how they look when they come out of the oven. Baking for too long, is just a no-no. The good thing about cookies is that once you get the hang of it, its smooth sailing after that!

Scoop, roll, flatten, shape.

 

Double Chocolate Cranberry Cookies – Ready for baking!

 

To make these cookies, I did a test run first with about 3 cookies. I learned that they do not spread much. I found that they came out  better if I hand rolled and formed them. I used a cookie scoop so the cookies were very similar in size. Who ever came up with those scoops is a genius.

 

Double Chocolate Cranberry Cookies – Freshly baked

 

 

Double Chocolate Cranberry Cookies

 

These are great for giving as gifts!

 

Double Chocolate Cranberry Cookies

 

My family really enjoyed these cookies. The inclusion of cranberries really made it festive and even more delicious.

 

Double Chocolate Cranberry Cookies

 

#SundaySupper has a special host this week, who knows all about Cookies ~  Janet Keeler, Food & Travel Editor for the Tampa Bay Times and Author of Cookielicious. Janet be joining us with tips on baking for the Ultimate Cookie Exchange and to answer any of your baking questions.  Grab a glass of milk and join us for The Ultimate Cookie Exchange during #SundaySupper this week.  We are giving away 5 signed copies of Cookielicious with 150 fabulous recipes to bake and share.

 

The Sunday Supper Favorite Cookie Exchange Cookies:

 

Do you have a favorite cookie to take to a Cookie Exchange?  Please join on us on Twitter throughout the day during #SundaySupper on December 9th.  In the evening we will meet at 7pm EST for our #SundaySupper Ultimate Cookie Exchange live chat.

All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.

We’d also love to feature your recipe for The Ultimate Cookie Exchange on our #SundaySupper Pinterest board to share them with all of our followers, too.

 

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