Page 1 of 1

BAJAN SALT BREAD

Posted: Thu Aug 16, 2018 7:12 pm
by sweetfadays
Bajan Salt Bread
2 cups warm water
2 Tablespoons sugar
2 Tablespoons yeast
6 cups wholewheat/white flour
1 Tablespoon salad oil for oiling bowl

Method

Dissolve sugar in warm water in a very large bowl. Sprinkle the yeast on top and stir briefly to wet granules. Let sit for 5 minutes or until foamy. Add 3 cups of flour and stir to form a stiff dough. Cover sponge with a lid and place in a warm area for 30 minutes. The sponge will expand greatly. Stir down the sponge, add 2 more cups of flour and mix well.
Sprinkle the last cup of flour on your kneading surface, empty the dough onto the surface and knead in the last cup of flour. Continue to knead for 3 minutes or until the dough is smooth and elastic.lace the dough in an oiled bowl, turning it over to coat all surfaces. Cover, place in a warm area and let rise 30 minutes or until doubled. Divide dough into 12 even portions. Roll into balls and place on the oiled baking sheet leaving 2 inches between rolls. Score the center of each roll with a sharp knife. Use one cut or make a star pattern by making perpendicular cuts. Brush each roll with water, let rise for 10 minutes. Bake at 350 degrees for
35 minutes or until rolls are light brown. Makes 12 large rolls.

BAJAN SALT BREAD

Posted: Sun Jun 09, 2019 5:48 pm
by EddieSenams
Dried yeast does have quite a short shelf life
When Iearnt to make bread at school they used to tell us to mix up the yeast and sugar and warm water first and then add a Vitamin C tablet not quite sure why