Virgen Islands Dumb Bread
August 27, 2014
"By Ellen Petersen, is from The Sisters Keepers of the Virgin Islands Cookbook Project. Yield 2 loaves/1 loaf, 14 slices"
- Serving Size: 1 (27.5 g)
- Calories 98.4
- Total Fat - 3.5 g
- Saturated Fat - 1.6 g
- Cholesterol - 3.8 mg
- Sodium - 112.1 mg
- Total Carbohydrate - 14.5 g
- Dietary Fiber - 0.6 g
- Sugars - 0.8 g
- Protein - 2 g
- Calcium - 20.4 mg
- Iron - 0.3 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Sift dry ingredients together. Add shortening and butter and mix.
Once ingredients are combined and crumbly add milk and coconut if adding.
Knead on a floured surface for three or four minutes (Do not over knead or the bread will get tight).
Form the dough into a ball and place on floured surface. Cover the dough with the bowl and let it rest for an hour or so (Resting the dough allows the gluten to develop and gives the bread chewiness).
Grease your round baking dish or loaf pans with about a teaspoon of shortening. Shape your loaf and place in the pan (you can design the loaf with a fork or pastry wheel).
Bake the loaves at 425 degrees for about 25 to 30 minutes.
The loaf pans should not touch each other or the sides of the oven.
To test for "doneness" tap the crust, it should sound "hollow" It is doesn't, bake a few minutes more.
When done, immediately remove the loaves from the pans. Set on wire racks or across the edges of the loaf pans so that air can circulate around it.
Let it cool at least 20 minutes before slicing and eating. Do not skip this step.
If freshly baked bread is sliced too quickly, the inside remains damp and "doughy".
Tips & Variations
No special items needed.