Festival Bread Recipes

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FESTIVAL BREAD



Festival Bread image

Found this on S.B.S. and can't wait to try it. This recipe is usually served with Jamaican jerk chicken.

Provided by Tisme

Categories     Caribbean

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

185 g plain flour (1 1/4 cups)
120 g polenta (3/4 cup)
1/2 teaspoon salt
2 teaspoons baking powder
55 g caster sugar (1/4 cup)
vegetable oil

Steps:

  • Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180ml (¾ cup) water, while stirring, to form a sticky dough.
  • Cover with plastic wrap and rest for 35 minutes.
  • Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
  • Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8cm logs.
  • Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
  • Serve bread warm.

Nutrition Facts : Calories 248.9, Fat 1.1, SaturatedFat 0.2, Sodium 322.7, Carbohydrate 54.3, Fiber 2.5, Sugar 9.4, Protein 5.6

FESTIVALS (JAMAICAN FRY BREAD)



Festivals (Jamaican Fry Bread) image

These are generally served with jerk chicken or pork. The dough can also be braided. From the Barbecue Bible.

Provided by Chocolatl

Categories     Quick Breads

Time 14m

Yield 24 pieces

Number Of Ingredients 8

2 cups unbleached all-purpose flour
1/4 cup cornmeal
3 tablespoons sugar
2 tablespoons baking powder
1 teaspoon salt
5 tablespoons unsalted butter, chilled
3/4 cup evaporated milk (or more)
2 cups oil (for frying)

Steps:

  • Combine the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
  • Cut in butter until mixture feels crumbly, like sand. You can also mix the ingredients in a food processor.
  • Add just enough evaporated milk to make a stiff but pliable dough. Stir just enough to mix.
  • Pinch off walnut-sized pieces of dough and roll them between your palms to make long, thin ropes, about 10 inches long and 1/4 inch thick. There should be about 24.
  • Heat oil in a deep fryer or large, deep skillet over medium-high heat.
  • When oil has reached 350°, gently lower the festivals into the oil. Fry, turning with a slotted spoon, until golden brown on both sides, 2-4 minutes.
  • Drain on paper towels and serve hot.

FESTIVAL



Festival image

These slightly sweet cornbread cakes from Jamaica can be served with fried fish or jerk chicken for an authentic Jamaican meal.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 9

1 cup all-purpose flour
3/4 cup coarse cornmeal
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground allspice (dry pimento berries)
1 teaspoon vanilla
3/4 cup milk
2 cups vegetable oil

Steps:

  • In a large bowl, mix together the flour, cornmeal, sugar, salt, baking powder, and allspice. In another bowl, combine the vanilla and milk. Slowly stir the milk mixture into the flour mixture to achieve a thick batter. Turn the batter onto a floured surface, knead the dough lightly, and form it into a log shape. Divide it into 8 pieces. With floured hands, roll each piece into a 4-inch-long sausage shape.
  • Heat the oil in a large, deep skillet over high heat until it is very hot. Fry the dough, turning each piece until golden brown all over, 5 to 6 minutes. Drain on paper towels before serving.

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