Bajan Salt Bread Recipe
This salt bread emerges from Barbados with a sturdy, slightly savory crumb that pairs as naturally with butter and cheese as it does with stewed salt cod. The magic lies in the salt itself, which doesn't just season but fundamentally changes how the dough ferments, creating a tender structure that's more resilient than typical yeast breads. A staple since plantation times, it remains a practical, deeply flavored bread that rewards your patience with genuine character.
Instructions
Sift half the flour, mix with salt and yeast in a large mixing bowl, and slowly add warm water until the mixture forms a stiff dough.
Add more sifted flour until you have a stiff enough dough to knead.
Lightly flour the work surface, knead the dough for 10 minutes until it is smooth and elastic, and then place it in a greased bowl.
Now place the bowl warmly for 40-50 minutes until it has doubled.
You know the dough is ready when you poke a finger, and the indentation remains.
Preheat oven to 425 degrees F or 220 degrees C.
Now divide the dough into 12 equal portions, roll each into a fist size ball, and place on a greased baking sheet.
Now place in a warm place again for a further 40 minutes or again until the dough has doubled in size.
Now place in the oven’s center and bake for 25-30 minutes until golden brown rolls sound hollow when tapped..
Make it personal.
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