Hard dough bread

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Hard dough bread
Irish sponge dough bread.jpeg
Place of originJamaica
Main ingredientsFlour, water, yeast, salt, sugar

Hard dough bread, also called hardo bread, is a Jamaican bread[1] similar to the Pullman loaf or pain de mie, although hard dough bread tends to be sweeter. The dough consists of flour, water, yeast, salt and sugar. Additional ingredients such as treacle, molasses and vegetable shortening can be used.[2] It typically has a dense consistency and is typically brushed with sugared water before baking.[1][3] It is a staple food in Jamaican households.[4]

Hard dough bread loaves are usually rectangular shaped and can be bought already sliced or unsliced. Most loaves are wrapped in plastic when bought.


Hard Bread

The bread originated from Chinese immigrants who brought the recipe to Jamaica.[4][5]


Hard dough bread is used much the same as a Pullman loaf: as a vehicle for spreads such as butter, cheese or jam; for dipping into liquids, a common one being hot chocolate; or to make sandwiches. Hard dough bread is more resistant than Pullman bread to becoming soggy and breaking apart in sandwiches with fried, greasy fillings such as plantain and egg.

See also[edit]


  1. ^ a b Houston, L.M. (2005). Food Culture in the Caribbean. Food culture around the world. Greenwood Press. p. 64. ISBN 978-0-313-32764-3. Retrieved January 29, 2017.
  2. ^ Pagrach-Chandra, G. (2012). Warm Bread and Honey Cake: An inspiring collection of international recipes for the home baker. Pavilion Books. p. pt102. ISBN 978-1-909108-23-3. Retrieved January 29, 2017.
  3. ^ Higman, B.W. (2008). Jamaican Food: History, Biology, Culture. University of the West Indies Press. p. 240. ISBN 978-976-640-205-1. Retrieved January 29, 2017.
  4. ^ a b Bigley, J. (2014). Kingston, Negril and Jamaica's South Coast. Hunter Travel. Hunter Publishing, Incorporated. p. 50. ISBN 978-1-58843-789-1. Retrieved January 29, 2017.
  5. ^ Nelson, Cynthia (May 19, 2012). "Jamaican hard-dough bread". Stabroek News. Retrieved January 29, 2017.