Jamaican Hard Dough (Hardo) 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!

For more Jamaican sweet bread recipes, try my delicious Bulla Cake, Coco Bread and Jamaican Festival Recipe next! Also, if you’re looking for something to eat this with, try my Jamaican Escovitch Fish or my Brown Stew Chicken or Fish!

Jamaican Hard Dough (Hardo) Bread

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.

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!

Here’s Why You’ll Love this Jamaican Hard Dough Recipe

• Simple – hard dough bread is made with basic ingredients that you already have on hand for other recipes; simple pantry staples.
• Better than Storebought – it’s fresher, with more flavour than other packaged sliced breads. It’s also firm enough to be used in a variety of recipes without disintegrating.
• Perfect for Any Occasion – serve it with Easter dinner or have it with a side of porridge, this versatile bread is great for holidays or just a casual weekday morning.

What is Hard Dough (Hardo) Bread?

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.

The History of Jamaican Hard Dough (Hardo) 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.

Today, hardo bread is popular across the West Indies.

Why is it Called Hard Dough Bread?

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.

What Does Jamaican Hard Dough Bread Taste Like?

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.

What You Need to Make Hard Dough Bread

• Measuring Spoons and Cups – to accurately measure wet ingredients and dry ingredients.
• Stand Mixer – to mix the dough.
• Loaf Pan – to bake the bread.

Ingredients and Ingredient Notes

• All Purpose Flour – the regular stuff will work just fine for this hardo recipe.
• Quick Rise Instant Yeast – this is best for quick baking as it’s highly active and designed for mixing directly with other dry ingredients before use.
• Granulated White Sugar – this sweetens the dough.
• Salt – if you use salted butter, omit this. However, I prefer to add my own salt in order to ensure the bread isn’t too salty.
• Unsalted Butter – melted and slightly cooled.
• Water – warmed to temp range of 105° and 115°F (warm to the touch).
• Milk – this produces a finer grain and a voluminous bread.
• Olive Oil – adding this to the dough while it rests, leads to a softer crust.

How to Make Hard Dough Bread

Whisk

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.

Mix

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.

Knead

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.

Form

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).

Bake Hard Dough 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!

Recipe Substitutions and Tips

• Milk – instead of dairy milk you can use a milk alternative like almond or oat milk for equally delicious results.
• Sugar – you can use brown sugar but make sure it is superfine so that it blends well with the flour.
• Flour – you can replace all purpose white flour with whole wheat flour for a healthier bread.
• Chewier Bread – use shortening instead of butter.

Serving Suggestions and Tips

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:

• As a Snack – slather a slice with butter and enjoy it with a mug of hot chocolate or Caribbean Chocolate Tea. (Some like to dip it into the hot cocoa!)
• French Toast – you need an unsliced sturdy loaf to make French toast so hard dough bread is perfect! It can soak up the egg and milk mixture without falling apart. Try it with my Brown Sugar Cinnamon French Toast, Strawberries and Cream French Toast Bake and Bourbon Peach Vanilla Spiced French Toast.
• Porridge – enjoy it as a breakfast side with Jamaican Cornmeal Porridge or Jamaican Green Banana Porridge.
• Sandwich – keep it simple with peanut butter and jelly. Or, it’s hearty enough to make a Jerk Chicken Sandwich.
• Garlic Bread – make a garlic butter mixture with your favourite herbs. Then slice hard dough bread and thoroughly apply the mixture in between the slices. Cover the loaf with foil and add it to a preheated oven set to 200°F for 30 minutes. After baking, let it rest for 10 minutes before devouring!
• Dipping Bread – sop up some gravy from this Jamaican Oxtail Recipe, Brown Stew Fish or Brown Stew Chicken because it doesn’t get soggy!
• Soup – serve the bread with a warm, comforting bowl of soup like Gungo Peas Soup and Jamaican Pumpkin Soup.

Recipe Notes and Tips for Success

• Don’t rest the dough for more than an hour. While other doughs can be refrigerated for hours, hardo bread has a soft crust so it shouldn’t sit for too long.
• For pillowy soft bread, place a small oven-safe dish with water in the oven while the bread bakes. This takes an additional 10 minutes of cooking time but adds more moisture to the bread.
• Do not over-knead the dough. Otherwise, the crust will be very hard and the bread will be dry.

Can I Make Hard Dough Bread Ahead of Time?

Absolutely! Hardo bread can be made in advance and enjoyed in the days and weeks to follow.

Storage Instructions

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.

Reheating Instructions

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!

You can also throw it in the toaster for a minute or two if you prefer it that way.

Watch My Story Below for Step-by-Step Instructions

Frequently Asked Questions (FAQs)

Interested in more Jamaican Recipes? Check These Out!

• Jamaican Fried Dumpling
• Jamaican Curry Chicken
• Gungo Peas Soup
• Ackee and Saltfish
• Jerk Chicken Sandwich
• How to Soak Fruit for Christmas Cake
• Easy Jamaican Pigeon “Gungo” Peas and Rice
• Jamaican Pickled Vegetables (Escovitch Sauce)
• Jamaican Curry Shrimp (Seafood)
• Quick & Easy Jamaican Jerk Chicken
• Jamaican Rasta Pasta
• Cheesy Garlic Bread Recipe
• Cheesy Garlic Bread Recipe (With How To Video)
• About Me
• Easy Classic Banana Bread with Recipe Video
• Cheesy Garlic Bread Recipe (With How To Video)

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