Bajan Sweet Bread

Makes approx­i­mately 3 medium sized breads

  • 2 lb self ris­ing flour
  • 1 lb brown sugar
  • ¾ lb butter
  • ¼ lb short­en­ing (optional)
  • 1 grated coconut (approx. 3 cups)
  • 1 tsp salt
  • 2 tsp vanilla
  • 1 tsp nutmeg
  • Raisins (optional)
  • Cher­ries (optional)

sweetbreadPre­heat oven to 350 degrees F.Mix all dry ingre­di­ents together (except fruit). Mix but­ter & short­en­ing into mix­ture, using fin­gers, until mix­ture resem­bles large bread crumbs. Add fruit to mix­ture. Use enough liq­uid to bind mix­ture together. This could be coconut water, milk or just plain water. Knead dough for a few min­utes. The longer you knead the dough, the firmer the bread becomes. Sweet bread is tra­di­tion­ally a firm bread, but some peo­ple like it soft & crumbly. The choice is yours. Grease & flour loaf pan. Fill pan halfway with dough. Place a slen­der line of coconut fill­ing length­wise down mid­dle of dough. Put remain­ing dough on top. Cut light criss­cross pat­tern on top with a knife for dec­o­ra­tion. Bake for 3045 min­utes or until an inserted knife comes out clean.

Coconut Fill­ing (optional):

  • ½ cup grated coconut
  • 2 tbsp sugar
  • 1 tsp essence
  • 2 tbsp water

Put all ingre­di­ents in small pan and place on low fire. Stir con­tin­u­ously for approx­i­mately 3 min­utes or until sugar is dissolved.


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Cur­rent Edi­tion of Caribbean Dreams Magazine

Arti­cle © Caribbean Dreams Mag­a­zine
Photo orig­i­nally from caribbeant​ing​.blogspot​.com

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