The majority of breads in Barbados are sweet, therefore this traditional roll, is aptly named salt bread as it is one of the only breads available on the island that isn’t too sweet.
The rolls come up quite large, so we recommend that you cut the roll into 4 slices to make smaller sandwiches or when sliced down they are ideal for toasting with melted butter.
You will need the following ingredients:
6 1/2 cups of white flour
2 teaspoons of white granulated sugar
1 teaspoon salt
2 tablespoons of vegetable oil
2 packs of yeast
2 1/4 cups of warm water
Sift half of the flour and mix with salt and yeast in a large mixing bowl and slowly add warm water, mixing continually until the mixture forms a stiff dough, keep adding more sifted flour until you have a dough stiff enough to knead.
Lightly flour the work surface, and knead dough for 10 minutes until it is smooth and elastic, then place in a greased bowl. Now place bowl in a warm place for 40-50 minutes until it has doubled in size. You know dough is ready, when you poke a finger in it and the indentation remains.
Pre hear oven to 425 degrees F or 220 degrees C.
Now divide the dough into 12 equal portions and roll each one into a fist size ball and place on a greased baking sheet, now place in a warm place again for a further 40 minutes or again until the dough has doubled in size.
Now place in the centre of the oven and bake for 25-30 minutes until rolls are golden brown and sound hollow when tapped.
Author: Brett Callaghan
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