Barbadian salt bread — soft, fluffy yeasted rolls with a golden crust that sound hollow when tapped, a beloved Bajan staple perfect warm from the oven.
- 2 tubs Yeast
- 2 tsp Sugar
- 1 tsp Salt
- 2 tablespoons Vegetable Oil
- 6 cups Flour
- 2 1/2 cups Warm Water
Preparation
- Sift half the flour and mix with the salt and yeast in a large bowl, then slowly add the warm water until it forms a stiff dough, adding more sifted flour until it's stiff enough to knead.
- Lightly flour the work surface and knead for 10 minutes until smooth and elastic, then place in a greased bowl.
- Leave somewhere warm for 40–50 minutes until doubled — it's ready when you poke it and the indentation stays.
- Preheat the oven to 425°F (220°C).
- Divide the dough into 12 equal portions, roll each into a fist-sized ball, and place on a greased baking sheet.
- Leave in a warm place for a further 40 minutes, until doubled again.
- Bake in the centre of the oven for 25–30 minutes, until golden brown and hollow-sounding when tapped.
