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{{Infobox prepared food {{Infobox prepared food
| name = Hard dough bread | name = Hard dough bread
| image = | image =Jamaican hard dough bread.jpg
| caption = | image_size = 250px
| caption = ''Jamaican sliced hard dough bread''
| alternate_name = | alternate_name =
| country = ] | country = ]
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}} }}


'''Hard dough bread''', also called '''hardo bread''', is a ] ]<ref name="Houston 2005 p. 64"/> similar to the ] or ], although hard dough bread tends to be ]. The dough consists of ], ], ], ] and ]. Additional ingredients such as ], molasses, and vegetable shortening can be used.<ref name="Pagrach-Chandra 2012 p. 102"/> It typically has a dense consistency and is typically brushed with sugared water before baking.<ref name="Houston 2005 p. 64"/><ref name="Higman 2008"/> It is a ] in Jamaican households.<ref name="Bigley 2014 p. 50"/> '''Hard dough bread''', also called '''hardo bread''', is a Jamaican ]<ref name="Houston 2005 p. 64"/> similar to the ] or ], although ''hard dough bread'' tends to be ]. The dough consists of ], ], ], ] and ]. Additional ingredients such as ], ], and vegetable shortening can be used.<ref name="Pagrach-Chandra 2012 p. 102"/> It typically has a dense consistency and is usually brushed with sugared water before baking.<ref name="Houston 2005 p. 64"/><ref name="Higman 2008"/> It is a ] in Jamaican households.<ref name="Bigley 2014 p. 50"/>


Hard dough bread loaves are usually rectangular and can be bought already sliced or unsliced. Most loaves are wrapped in plastic when bought. ''Hard dough bread'' loaves are usually rectangular and can be bought sliced or unsliced. Despite being dense the bread is quite soft, and its exterior is glossy.


==History== ==History==
The bread originated from Chinese immigrants who brought the recipe to Jamaica.<ref name="Bigley 2014 p. 50"/><ref name="Nelson 2012"/> The bread originated from Chinese ] or immigrants who brought the recipe to Jamaica.<ref name="Bigley 2014 p. 50"/><ref name="Nelson 2012"/> It is said to bear similarities to Chinese ],<ref name=":jachi">{{cite web|title=Jamaican Gastronomy|url=https://belcourpreserves.com/jamaican-gastronomy/|website=Belcour Preserves|access-date=2025-01-15}}</ref> and other sweet breads which they introduced to the island. Their descendants i.e. ] are known for operating most of Jamaica's bakeries, which have been baking and selling ''hard dough bread''.<ref name=":jachi"/>

The earliest known use of the word "hard-dough" was in 1911, in the Daily Gleaner in Kingston, Jamaica.<ref>{{cite web|title= Origin of "hard dough"|url=https://www.oed.com/dictionary/hard-dough_adj#:~:text=Where%20does%20the%20word%20hard%2Ddough%20come%20from?&text=The%20earliest%20known%20use%20of,hard%20adj.%2C%20dough%20n.|website=Oxford English Dictionary|access-date=2025-01-15}}</ref>
According to Jamaican writer and cultural historian, Olive Senior, traditionally the baking process involves a piece of mixing equipment called a ''dough break machine'', which is only found in ], ] and ].


==Usage== ==Usage==
] pork and chicken served with ''hard dough bread'' and other accompaniments, in Jamaica.]]
Hard dough bread is used much the same as a ]: as a vehicle for spreads such as ], ] or ]; for dipping into liquids, a common one being ]; or to make ]es. It is also commonly paired with various kinds of porridge (such as cornmeal, green banana, peanut etc.) in the Jamaican household, and is eaten by breaking a slice into small chunks and mixing them into the cooked porridge after serving. Hard dough bread is more resistant than Pullman bread to becoming soggy and breaking apart in sandwiches with ], greasy fillings such as ] and ]. ''Hard dough bread'' is used like ] or ]— as a vehicle for spreads such as ], ] or ]s, for dipping into liquids such as ], or to make ]es. It is also commonly paired with various kinds of Jamaican porridges (like ''cornmeal, green banana, plantain, peanut'' etc.), and is eaten by breaking a slice into small chunks and adding them to the cooked porridge after serving. ''Hard dough bread's'' soft and slightly spongy consistency makes it more resistant than Pullman bread to becoming soggy and breaking apart in sandwiches with ], greasy fillings such as ] and ]. The bread may be eaten on its own or as a side dish with ] meats.

==Variations==
A common variation is ''softo'' or ''soft dough bread'' where milk is added to flour, similar to ].<ref name=":coco bread">{{cite web| url=https://seasonedskilletblog.com/coco-bread/ | title=Coco Bread | date=15 January 2023 }}</ref> Jamaican ] is a variation with similar consistency, made with ].<ref name=":coco bread"/>


==See also== ==See also==
⚫ * ]
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* ] * ]
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* ] * ]
* ] * ]
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==References== ==References==
{{Reflist|refs= {{Reflist|refs=
<ref name="Houston 2005 p. 64">{{cite book | last=Houston | first=L.M. | title=Food Culture in the Caribbean | publisher=Greenwood Press | series=Food culture around the world | year=2005 | isbn=978-0-313-32764-3 | url=https://books.google.com/books?id=ZZEeyKrytcwC&pg=PA64 | accessdate=January 29, 2017 | page=64}}</ref> <ref name="Houston 2005 p. 64">{{cite book | last=Houston | first=L.M. | title=Food Culture in the Caribbean | publisher=Greenwood Press | series=Food culture around the world | year=2005 | isbn=978-0-313-32764-3 | url=https://books.google.com/books?id=ZZEeyKrytcwC&pg=PA64 | accessdate=January 29, 2017 | page=64}}</ref>
<ref name="Pagrach-Chandra 2012 p. 102">{{cite book | last=Pagrach-Chandra | first=G. | title=Warm Bread and Honey Cake: An inspiring collection of international recipes for the home baker | publisher=Pavilion Books | year=2012 | isbn=978-1-909108-23-3 | url=https://books.google.com/books?id=s5m_CAAAQBAJ&pg=PT102 | accessdate=January 29, 2017 | page=pt102}}</ref> <ref name="Pagrach-Chandra 2012 p. 102">{{cite book | last=Pagrach-Chandra | first=G. | title=Warm Bread and Honey Cake: An inspiring collection of international recipes for the home baker | publisher=Pavilion Books | year=2012 | isbn=978-1-909108-23-3 | url=https://books.google.com/books?id=s5m_CAAAQBAJ&pg=PT102 | accessdate=January 29, 2017 | page=pt102 }}{{Dead link|date=July 2024 |bot=InternetArchiveBot |fix-attempted=yes }}</ref>
<ref name="Bigley 2014 p. 50">{{cite book | last=Bigley | first=J. | title=Kingston, Negril and Jamaica's South Coast | publisher=Hunter Publishing, Incorporated | series=Hunter Travel | year=2014 | isbn=978-1-58843-789-1 | url=https://books.google.com/books?id=lz-CeNxYxTsC&pg=PT50 | accessdate=January 29, 2017 | page=50}}</ref> <ref name="Bigley 2014 p. 50">{{cite book | last=Bigley | first=J. | title=Kingston, Negril and Jamaica's South Coast | publisher=Hunter Publishing, Incorporated | series=Hunter Travel | year=2014 | isbn=978-1-58843-789-1 | url=https://books.google.com/books?id=lz-CeNxYxTsC&pg=PT50 | accessdate=January 29, 2017 | page=50}}</ref>
<ref name="Higman 2008">{{cite book | last=Higman | first=B.W. | title=Jamaican Food: History, Biology, Culture | publisher=University of the West Indies Press | year=2008 | isbn=978-976-640-205-1 | url=https://books.google.com/books?id=gdeBAAAAMAAJ | accessdate=January 29, 2017|page=240}}</ref> <ref name="Higman 2008">{{cite book | last=Higman | first=B.W. | title=Jamaican Food: History, Biology, Culture | publisher=University of the West Indies Press | year=2008 | isbn=978-976-640-205-1 | url=https://books.google.com/books?id=gdeBAAAAMAAJ | accessdate=January 29, 2017|page=240}}</ref>

Latest revision as of 05:34, 16 January 2025

Hard dough bread
Jamaican sliced hard dough bread
TypeBread
Place of originJamaica
Main ingredientsFlour, water, yeast, salt, sugar

Hard dough bread, also called hardo 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. Additional ingredients such as treacle, molasses, and vegetable shortening can be used. It typically has a dense consistency and is usually brushed with sugared water before baking. It is a staple food in Jamaican households.

Hard dough bread loaves are usually rectangular and can be bought sliced or unsliced. Despite being dense the bread is quite soft, and its exterior is glossy.

History

The bread originated from Chinese indentured labourers or immigrants who brought the recipe to Jamaica. It is said to bear similarities to Chinese mantou, and other sweet breads which they introduced to the island. Their descendants i.e. Chinese Jamaicans are known for operating most of Jamaica's bakeries, which have been baking and selling hard dough bread.

The earliest known use of the word "hard-dough" was in 1911, in the Daily Gleaner in Kingston, Jamaica. According to Jamaican writer and cultural historian, Olive Senior, traditionally the baking process involves a piece of mixing equipment called a dough break machine, which is only found in Jamaica, Cuba and Haiti.

Usage

Jerk pork and chicken served with hard dough bread and other accompaniments, in Jamaica.

Hard dough bread is used like pain de mie or Pullman loaf— as a vehicle for spreads such as butter, cheese or jams, for dipping into liquids such as hot chocolate, or to make sandwiches. It is also commonly paired with various kinds of Jamaican porridges (like cornmeal, green banana, plantain, peanut etc.), and is eaten by breaking a slice into small chunks and adding them to the cooked porridge after serving. Hard dough bread's soft and slightly spongy consistency makes it more resistant than Pullman bread to becoming soggy and breaking apart in sandwiches with fried, greasy fillings such as plantain and egg. The bread may be eaten on its own or as a side dish with jerked meats.

Variations

A common variation is softo or soft dough bread where milk is added to flour, similar to Japanese milk bread. Jamaican coco bread is a variation with similar consistency, made with coconut milk.

See also

References

  1. ^ Houston, L.M. (2005). Food Culture in the Caribbean. Food culture around the world. Greenwood Press. p. 64. ISBN 978-0-313-32764-3. Retrieved January 29, 2017.
  2. Pagrach-Chandra, G. (2012). Warm Bread and Honey Cake: An inspiring collection of international recipes for the home baker. Pavilion Books. p. pt102. ISBN 978-1-909108-23-3. Retrieved January 29, 2017.
  3. Higman, B.W. (2008). Jamaican Food: History, Biology, Culture. University of the West Indies Press. p. 240. ISBN 978-976-640-205-1. Retrieved January 29, 2017.
  4. ^ Bigley, J. (2014). Kingston, Negril and Jamaica's South Coast. Hunter Travel. Hunter Publishing, Incorporated. p. 50. ISBN 978-1-58843-789-1. Retrieved January 29, 2017.
  5. Nelson, Cynthia (May 19, 2012). "Jamaican hard-dough bread". Stabroek News. Retrieved January 29, 2017.
  6. ^ "Jamaican Gastronomy". Belcour Preserves. Retrieved 2025-01-15.
  7. "Origin of "hard dough"". Oxford English Dictionary. Retrieved 2025-01-15.
  8. ^ "Coco Bread". 15 January 2023.
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