GWJamaica Cook Book

Archive for the ‘Bread’ Category

Ingredients

2 tbsp shortening
1 tbsp sugar
1 tsp salt
1 cup boiling water
1 cup cold water
1 package dry yeast
5 1/2 to 6 cups all-purpose flour

Preparation
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Ingredients

1 package yeast
2 cups hot water
1/3 cup sugar
2 tsp salt
1 egg at room temperature
6-7 cups all-purpose flour
3 tbsp salad oil

Preparation
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Ingredients

1 cup warm water (110-115 Degree F)
1 pack active dry yeast, or
1 tbsp bulk active dry yeast,
3 1/2 cup unbleached Flour
1 tsp sugar
1 1/2 tsp Salt
3/4 cup butter; room temperature
4 large eggs, room temperature
6 oz cheddar; extra sharp, diced
1 large egg
1 tbsp milk
2 tbsp celery seeds

Preparation

Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours.
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Ingredients

2 large eggs
1/3 cup milk or light cream
1/2 tsp salt
8 white bread slices
Mustard, prepared
4 thick sliced cheddar cheese
3 tbsp butter

Preparation

Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot.

Ingredients

1 cup butter
1 1/2 cups sugar
4 eggs
1/2 tsp salt
2 tsp baking soda
4 cups flour
1 1/2 cups diced mango
2 tbsp lemon juice
1 cup chopped peanuts

Preparation

Cream together butter and sugar. Add eggs, stir in dry ingredients, mangoes and lemon juice. Pour into two 8-inch loaf pans. Bake 350F for 1 hour until loaf tests done. Cool in pans for 15 minutes. Remove from pans and cool thoroughly.

Ingredients

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
1/4 tsp ground ginger

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7×3 inch loaf pans. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Ingredients

1 cup nonfat milk
1/2 cup sugar
2 pack yeast
1/2 cup warm water (105-115′F.)
1/2 cup nonfat egg substitute
1 tsp vanilla
1 1/2 tsp salt
6 cup flour
1 grated lemon zest
1 cup mixed candied fruit
1 cup golden raisins
1 tbsp butter, melted
Powdered sugar
Red candied pineapple

Preparation

Heat milk and sugar in saucepan to scalding, then cool to lukewarm. Combine yeast and warm water in mixing bowl, stirring until yeast is dissolved. Add cooled milk mixture to yeast mixture in mixing bowl. Stir in egg substitute, vanilla and salt. Beat in 3 cups of flour and lemon zest. Beat in remaining flour to make soft dough.
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Ingredients

1/4 lb butter
1 fresh turkey
1/2 lb salt pork, thinly sliced

Preparation
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Ingredients

1/2 cup butter
1/2 tsp sugar
1 egg
1 tsp salt
1/2 cup milk
1 tbsp Baking powder
1 tsp vanilla
2 1/2 cup grated Jamaican coconut
3 cups all purpose flour

Preparation

Sift baking powder, flour and salt. And stir in coconut. Then mix egg, milk, vanilla and butter together. Make a well in the dry ingredients. Pour liquid into the well. Stir lightly but thoroughly and pour into 2 greased 8 or 9 inch loaf pans, filling pans about 2/3 full. Sprinkle the top of the batter with sugar. Bake at 350 F for about 55 minutes or until they are done.

Ingredients

1 cup sour cream
1/2 cup sugar
1 1/2 tsp. salt
1/2 cup butter, softened
2 pkgs. dry yeast
1/2 cup warm water
2 eggs, beaten
4 cup flour (maybe more)

Filling

Streusel Topping
1/3 Additional butter or margarine, melted

Preparation

Heat sour cream until warm. Stir in sugar, salt and softened butter. Set aside to cool. Sprinkle yeast over warm water; let stand until yeast dissolves. Add to sour cream mixture. Add eggs and flour and mix well (dough does not need kneading). If necessary, work in enough flour to make dough spongy but not sticky. Put dough in a large, greased bowl; cover, and refrigerate overnight. Remove dough from refrigerator. Shape into balls about 1 1/2 inch in diameter, and place on lightly greased baking sheets about an inch apart. Flatten balls to 1/2 inch and let rise for about 10 minutes. Make indentions in the middle of each kolache by pressing down firmly with the first two fingers of both hands. Spoon about 1 T filling into each indention. Sprinkle about 1/2 t streusel topping over filling. Cover kolaches with a sheet of wax paper, and let rise until double in bulk. Remove wax paper and bake in 350 degree oven for 15−20 min. or until light tan. Remove from oven and brush top edges and sides with melted butter. Makes about 2 dozen.