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Prep Time: 1 Minutes Cook Time: 15 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This recipe is from week 23 of my food blog, Travel by Stove. I am attempting to cook one meal from every nation on Earth, and Barbados is my 23rd stop. This is one of the only non-sweet breads served on the island. It is delicious freshly baked with a little bit of butter. Ingredients:
3 1/2 cups white flour |
3 3/4 teaspoons active dry yeast |
1 1/2 teaspoons salt |
3 1/2 teaspoons turbinado sugar |
2 tablespoons lard |
1 cup water |
Directions:
1. Put all the ingredients except the water into a large bowl and blend until you get fine crumbs.
2. Add the water and knead for two minutes, then let rise until doubled in size.
3. 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.
4. 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.
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