Jamaican Hard Dough (Hardo) Bread

sliced jamaican hardo bread on wooden board.

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!

Prep Time20

Cook Time25

Resting Time1 30

Total Time2 15

Course: bread, Breakfast & Brunch, Lunch, Snacks

Cuisine: Jamaican

Keyword: authentic jamaican hard dough bread recipe, hard dough bread, hard dough bread french toast, hard dough bread recipe, hardo, hardo bread, hardo bread recipe, how to make hard dough bread, jamaican hard dough bread, what to eat with hard dough bread

Servings: loaf

Author: Taneisha Morris

Equipment

Measuring Spoons and Cups
Stand Mixer
Loaf Pan

Ingredients

4 cups All Purpose Flour
1 1/2 tsp Quick Rise Instant Yeast
2 tbsp Granulated White Sugar
1 1/2 tsp Salt
1/3 cup Unsalted Butter melted and slightly cooled, plus 2 tbsp
1 cup Water warm to the touch
1/2 cup Milk
1 tbsp Olive Oil

US Customary - Metric

Instructions

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. Then remove whisk attachment, and add dough hook.
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.
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.
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 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!

Notes

Yeast - use Instant Quick Rise Yeast and proof your yeast prior (if needed) to ensure it is alive if unsure.

Nutrition