Saltbreadbarbados Recipes

SALT BREAD (BARBADOS)

Steps:

• Put all the ingredients except the water into a large bowl and blend until you get fine crumbs.
• Add the water and knead for two minutes, then let rise until doubled in size.
• Punch down and divide into four equal portions. Brush with water and turn over. Let rest for 15 minutes, then turn over again and let rest for another 15 minutes.
• Sprinkle the tops of the rolls with flour and place them in a preheated 325 degree oven for 15 minutes or until golden (mine took more like 25 or 30 minutes, so make sure you watch them). This is a really soft bread, so your rolls aren't going to sound too hollow when you knock on them. Go by color instead.

GRILLED SALT AND PEPPER BREAD

Steps:

• Preheat grill to medium.
• Slice loaf lengthwise without cutting completely through the bread. Spread half of the butter on inside surfaces; season with salt and pepper. Coat the outside of the bread with remaining butter; season with salt and pepper.
• Place loaf cut-side down on the grill; toast until browned, checking often, 3 to 5 minutes. Close loaf using tongs. Grill surface until crispy, checking often, 3 to 5 minutes per side.
• Transfer loaf to a cutting board using tongs; slice into 10 diagonal slices.

SALT RISING BREAD

Steps:

• To Make Starter: Heat the milk, and stir in 1 tablespoon of the sugar, the cornmeal and 1 teaspoon of the salt. Place this in a jar in an electric skillet or crock pot with hot water in it. Maintain the temperature around 105 to 115 degrees F (40 to 47 degrees C) for 7-12 hours or until it shows fermentation. You can hear the gas escaping when it has fermented sufficiently. The bubble foam, which forms over the starter, can take as long as 24 hours. Do not go on with the bread-making until the starter responds. As the starter ferments, the unusual salt-rising smell appears.
• When the starter is bubbly, it is time to make the sponge. Place the starter mixture in a medium-size bowl. Stir in 2 cups of the warm water, 2 tablespoons of the sugar, the shortening and 2 cups of the all-purpose flour. Beat the sponge thoroughly. Put bowl back in the water to maintain an even 105 to 115 degrees F (40 to 47 degrees C) temperature. Cover, and let rise until light and full of bubbles. This will take 2 1/2 to 3 hours.
• Dissolve the baking soda in 1 tablespoon of the warm water and combine it with the sponge. Stir 5 1/4 cups of the flour into the sponge; knead in more flour as necessary. Knead the dough for 10 minutes or until smooth and manageable. Cut dough into 3 parts. Shape dough and place it in three greased 9x5x3 inch pans. Place covered pans in warm water or uncovered pans in a warm oven with a bowl of hot water, maintaining a temperature of 85 degrees F (30 degrees C). It will take approximately 5 hours for the bread to rise 2 1/2 times the original size. The bread will round to the top of the pans.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake bread at 375 degrees F (190 degrees C) for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 20 minutes or until light golden brown. YOU CAN DRY SALT RISING CULTURE!!! Save 1/4 cup of a successful sponge and pour it into a saucer, cover with cheesecloth and allow to dry. Store dried flakes in plastic in a cool, dry place or freeze until needed for salt rising bread. When ready to make the bread; dissolve the flakes in the new warm starter and continue with recipe. This will give a flavor boost to your bread.

SWEET BREAD (BARBADOS)

Steps:

• Grease two loaf pans with shortening and set your oven to 350 degrees.
• Mix the dry ingredients with the raisins in a large bowl.
• Add the egg, milk, butter and almond essence. Mix until you have a firm dough.
• Divide the dough in half and press down into the loaf pans.
• Mix the sugar and hot water and, using a pastry brush, brush the tops of each loaf.
• Bake for one hour, or until a toothpick comes out clean. Let cool, then remove from pans.

SHORTBREAD WITH SALT

Steps:

• In a heavy-duty stand mixer with a paddle attachment, cream the butter and sugar, about 30 seconds. Mix in the lemon zest, 1/2 teaspoon salt, and 1 cup flour until combined. Add the remaining flour and mix on low speed just until the dough begins to come together. Move the dough onto a lightly floured surface and pull the dough together into a ball with your hands. Cover with plastic wrap; refrigerate for 1 hour.
• Preheat the oven to 250 degrees F.
• Remove the dough from the refrigerator and unwrap it. Roll the dough into an 8 by 8-inch square, about 1/3-inch thick. Cut the dough into 16 (2-inch) squares and sprinkle them with salt.
• Line a baking sheet with parchment paper and evenly space the little squares on the paper. Bake until light golden brown on the edges, 50 to 60 minutes. Allow to cool on the baking sheet. Serve at room temperature.

SALT-RISING BREAD

Steps:

• Heat the milk in a small saucepan over medium just until the edges start to bubble. Let the milk cool for 5 minutes. Meanwhile, set the cornmeal and 1 teaspoon flour in a medium bowl. Once the milk has cooled, pour it over the cornmeal mixture, and whisk it well. Cover with plastic wrap, and keep warm - 104 to 110 degrees - for about 8 hours. You could use a water bath, a crockpot or an oven that has been turned off, but if the starter isn't consistently kept warm, it won't take. When the top of the starter is foamy and it smells a little like cheese, it's ready for Step 2.
• Using a wooden spoon, mix 1 cup/240 milliliters hot water with 1 1/2 cups/190 grams flour and the baking soda, then add the starter to it, and mix well. Cover, and keep warm in the same way you did for Step 1, for 2 to 4 hours, until the dough is bubbly and has nearly doubled in size.
• Scrape into the bowl of a stand mixer. Using the beater attachment, with the speed on medium, add butter and salt, then add remaining flour in 1/2-cup increments - you may not need to add it all for the dough to come together. The dough should be smooth and a little soft and sticky after about 5 minutes of beating in the stand mixer on medium speed.
• Transfer dough to a buttered 9-inch loaf tin, cover again and let it rest somewhere warm in the pan for 2 to 3 hours, until the top is slightly puffed and rounded.
• Heat the oven to 350 degrees. Once the dough is ready, uncover it and bake for 40 to 50 minutes, or until the top is deeply golden and the loaf sounds hollow when tapped. Let cool completely in the pan before turning out and slicing.