Jamaican Hard Dough (Hardo) Bread isn’t your average white loaf it has a soft yet firm thick crust with a tender, chewy inside enriched by milk, butter and sugar, for a hint of sweetness. This Jamaican twist on simple white bread is used to make sandwiches or simply paired with a slice of cheese or spread of butter or jam. The options for this bread are endless!
For more Jamaican sweet bread recipes, try my deliciousBulla Cake, Coco BreadandJamaican Festival Recipenext!Also, if you’re looking for something to eat this with, try my Jamaican Escovitch Fish or my Brown Stew Chicken or Fish!
Go into any Jamaican household and I can guarantee that they have a loaf of hard dough bread, especially if its a weekend. Sure you can buy it in the store but where’s the fun in that? Nothing beats a fresh loaf of homemade hard dough bread. It’s notoriously viewed as difficult to make but I can assure you that with some patience, anyone can make this beloved Caribbean bread.
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Whether you slather it with butter or use it as the base for another delicious recipe, one thing is for sure; you’ll make it again and again! How do I know this? I know, because it’s just that good!
Hard dough bread, also referred to as hardo bread, is a dense, slightly sweet Jamaican bread loaf. It is similar to your average white sliced sandwich bread but the crumb is tighter which yields a much denser bread.
Although not much is known about the origins of hard dough bread, it is widely believed that Chinese migrants first produced hard dough bread in Jamaica during the 1920s. The Asian influence on Jamaican culture may come as a surprise to some, but Chinese migrants entered the country shortly after slavery was abolished in 1834.
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Hard Dough bread is known to get its name from the density of the bread. As mentioned, this bread has a very tight crumb which makes it very sturdy and dense. It’s not your average white sandwich bread that can’t withstand moisture and gets soggy easily.
Jamaican hard dough bread has a dense, slightly sweet and buttery taste. It’s not your average sandwich bread as it has more bite or chewy texture. It’s more flavourful as well, and the outer crust is thicker.
In a large mixing bowl, or bowl of a stand mixer fitted with the whisk attachment, add flour, salt, and yeast. Whisk together until well combined on low speed. Proof your yeast prior (if needed) to ensure it is alive if unsure – see notes section above. Then remove whisk attachment, and add dough hook.
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In a small bowl, combine warm water and milk, melted butter and sugar. Mix together until sugar has dissolved. Slowly pour sugar water mixture into the flour mixture and mix on medium-low speed (2-speed setting on KitchenAid mixer) until the dough begins to stick together, forming a very loose dough ball. Then allow dough hook to mix dough for 5 minutes.
Place dough ball on a clean and lightly floured surface and knead for an additional 10 minutes until a dough ball forms (it should feel dense). Then, place dough in a large mixing bowl, and drizzle with approx. 1 tbsp olive oil, ensuring surface is fully covered. Cover with dish towel or shower cap, and leave on counter for 30-minutes or until dough has risen to near double it’s size.
After 30-minutes, or when dough has doubled in size, punch down the dough, to remove the air (there will not be too much air) and transfer to a very lightly floured surface. Form the dough into a loaf shape and transfer to prepared pan. Brush the surface of the dough with melted butter or olive oil and let rest for another 30-minutes. Preheat oven to 350°F (177°C).
Jamaican Hard Dough Bread Recipe (hardo Bread)
Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pan, immediately brush with butter and let cool on wire rack. Slice and enjoy!
Just like coco bread, hardo bread is great as is. But if you’re wondering what to eat with hard dough bread, I have some yummy ideas:
Store hardo bread in an airtight container at room temperature for up to 4 days. It lasts up to one week in the fridge. For even longer storage, cut the bread into thick slices and place it in a freezer safe bag. Use it within 2 months.
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When you want to eat the bread take out as many slices as you need. Defrost it by setting it on the counter for a few hours. Then it’s ready to be enjoyed!
The name references the density of the bread loaf. Hard dough isn’t “hard” but it is sturdy enough to be used for custard recipes like French toast or dipping bread for gravies.
Store it in an airtight container or wrap it tightly in plastic wrap and leave it at room temperature. Storing it in the fridge can actually make the bread stale so its best to eat it within a few days stored at room temp or freeze it shortly after it is baked to preserve its freshness.
Jamaican Hard Dough Bread
Jamaican Hard Dough (Hardo) Bread isn't your average white loaf it has a soft yet firm thick crust with a tender, chewy inside enriched by milk, butter and sugar, for a hint of sweetness. This Jamaican twist on simple white bread is used to make sandwiches or simply paired with a slice of cheese or spread of butter or jam. The options for this bread are endless!
Calories: 2652 kcal Carbohydrates: 411 g Protein: 56 g Fat: 84 g Saturated Fat: 44 g Polyunsaturated Fat: 6 g Monounsaturated Fat: 27 g Trans Fat: 2 g Cholesterol: 177 mg Sodium: 3553 mg Potassium: 738 mg Fiber: 14 g Sugar: 31 g Vitamin A: 2089 IU Calcium: 246 mg Iron: 23 mg
Note, the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary based on products used.
Amazon.com: Royal Caribbean Jamaican Hard Dough Bread
DID YOU MAKE THIS RECIPE? Leave a star rating and a comment below! You can also tag @theseasoned.skillet and use #theseasonedskillet on Instagram!
Keyword(s) authentic jamaican hard dough bread recipe, hard dough bread, hard dough bread french toast, hard dough bread recipe, hardo, hardo bread, hardo bread recipe, how to make hard dough bread, jamaican hard dough bread, what to eat with hard dough bread
DID YOU MAKE THIS RECIPE? Leave a comment below and a star rating above, or tag @theseasoned.skillet onInstagramand use hashtag #theseasonedskillet! ARE YOU STILL HUNGRY? Subscribe to mynewsletterandfollow along onFacebook, Twitter, Instagram, andPinterestfor more great recipes and all the latest updates!Hard dough 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. Hard dough bread loaves are usually rectangular shaped and can be bought already sliced or unsliced. Most loaves are wrapped in plastic when bought. ~Wikipedia
Caribbean Butter Bread Recipe
Step 0: If using the Active Dry yeast, first dissolve it in a bowl of luke warm water with 1/2-1 tablespoon of sugar (some like to use a bit of honey) and allow to Proof. (If the yeast doesn't begin to produce bubbles and foam after 15-20 minutes, its probably not fresh and best to make a trip to buy more)
Step 2: Using your finger tips (or a dough blender) rub the butter into the dry mixture if using shortening cut into the mixture with a knife
Step 3: If using the Active Dry Yeast Gradually pour into the flour mixture while mixing. Else Gradually add the cold water and mix well.
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Step 4: Place dough on a lightly floured board and knead for 10-20 minutes or until dough becomes elastic. The dough should be smooth and not sticking to your fingers, if it is very sticky do not add additional flour instead add a bit of grease to the surface or the bowl you are mixing it into prevent stickiness
Step 5: Place dough in a large greased bowl, making sure to add grease to the surface of the dough as well, either by rotating it in the bowl or by greasing it
Step 6: Cover the bowl with some plastic wrap or a damp towel. Place the bowl in a warm area and allow to ferment for roughly 45 minutes
Jenn's No Fuss Jamaican Hard Dough Bread
Step 7: Punch/Slap down the dough in order to get rid of excess carbon dioxide gas, while slowly forming it in a rectangular shape. A rolling pin can be used as well to help in rolling the dough out into a rectangular shape.
Step 8: Start at one of the shorter ends and begin to roll up the dough as tightly as possible, ensuring to pinch and tuck the sides to create a log shape.
Step 10+: (Optional) Brush with egg wash. (a mixture of 1 egg and 2 tablespoons water or milk) This will give the top of the bread a browner color
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Step 11: Place in a pre-heated oven and bake at 350°F or
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