Jamaican · bread
Hard Dough Bread
Hard Dough Bread reads richness 7.4, sweetness 6.9 and salinity 3.6 on Palate's 0–10 flavor X-ray — a Jamaican bread, about 1 hr 50 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 3.8 / 10
- Sweet & Fruity — 6.9 / 10
- Sour & Bright — 0.0 / 10
- Bitter & Earthy — 0.5 / 10
- Rich & Fat — 7.6 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Richness 7.4 · Sweetness 6.9 · Salinity 3.6 · Umami 1.4 · Nutty 0.6
What's in it (7)
- 4 cups all-purpose flour
- 3 tbsp sugar
- 1 1/2 tsp salt
- 2 1/4 tsp instant yeast
- 1 1/4 cups water
- 1/4 cup lard
- 2 tbsp butter
Time & effort: about 1 hr 50 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 284.8 kcal, 5.9 g protein, 9.2 g fat, 45 g carbs
Dietary: Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix flour, sugar, salt, and yeast together, then work in lard and enough water to form a stiff, smooth dough.
- Knead vigorously for 10 minutes until the dough is dense and elastic, then let rise until doubled.
- Shape into loaves, place in greased tins, and bake at 375F for 30 to 35 minutes until deeply golden with a firm, dense crumb.
Dishes with a similar flavor shape
- Tarte aux Pralines Roses — French · Lyon
- Spoonbread — Southern
- Pretzel (Laugenbrezel) — German
- Arepa de Choclo con Quesito — Colombian
- Festival — Jamaican
Keep reading: what richness, sweetness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.