Fried Yeast Bread

These are popular in Guyana and Trinidad but not in Jamaica (they should be). These are basically a fried dumpling with yeast. I like the fact that they puff up and stay puffed like a pita bread. They can be filled or not and eaten however you like.
I even find them to have a slight doughnut taste. I think a little vanilla glace icing will be delicious on them.

Fried Yeast Bread

Banana Muffins

Dont throw out those overripe bananas. 
This is so easy and is a family favorite.

Ingredients

1 1/4 cups sugar
1/2 cup butter or margarine, softened
2 eggs
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon cinnamon
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup chopped nuts, if desired

Jamaican Harddough Bread

This has been in our home as far as I can remember. 
The Bread van would pass by on Saturday mornings and we would purchase bread. This was the best bread ever- Coronation Bread. This bakery is in Port Antonio Portland. 
I do not think I can copy the exceptional quality of that bread but I think this recipe comes

close. 

3 tablespoons white sugar 

 1 (.25 ounce) package active dry yeast 

3/4 cup warm water (110 degrees F/45 degrees C) 

 1 tablespoon vegetable oil 

1 tablespoon margarine, melted 

1/2 teaspoon salt 

2 3/4 cups all-purpose flour or bread flour

Directions

1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl, combine the yeast mixture with the oil, margarine, salt and 1 1/2 cups flour; stir well to combine. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

3. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).

4. Bake in preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Cool in pan 5 minutes and then turn out onto rack and cool completely.

Dinner Rolls

Ingredients

• 3 1/2 to 3 3/4 cups bread flour
• 1/4 cup sugar
• 1/4 cup butter or margarine, room temperature
• 1 teaspoon salt
• 1 package regular or fast-acting dry yeast (2 1/4 teaspoons)
• 1/2 cup water
• 1/2 cup milk
• 1 large egg
• Cooking spray to grease bowl and pan
• 1 tablespoon butter or margarine, melted
• Additional butter or margarine, room temperature, if desired

In a large bowl, stir 2 cups of the flour, the sugar, 1/4 cup butter, salt and yeast with a wooden spoon until well mixed. In a 1-quart saucepan, heat the water and milk over medium heat, stirring frequently, until very warm and an instant-read thermometer reads 120°F to 130°F. Add the water mixture and egg to flour mixture. Beat with an electric mixer on low speed 1 minute, stopping frequently to scrape batter from side and bottom of bowl with a rubber spatula, until flour mixture is moistened. Beat on medium speed 1 minute, stopping frequently to scrape bowl. With a wooden spoon, stir in enough of the remaining flour, about 1/2 cup at a time, until dough is soft, leaves side of bowl and is easy to handle (dough maybe slightly sticky).
Sprinkle flour lightly on a countertop or large cutting board. Place dough on floured surface. Knead by folding dough toward you, then with the heels of your hands, pushing dough away from you with a short rocking motion. Move dough a quarter turn and repeat. Continue kneading about 5 minutes, sprinkling surface with more flour if dough starts to stick, until dough is smooth and springy. Spray a large bowl with the cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in a warm place about 1 hour or until dough has doubled in size. Dough is ready if an indentation remains when you press your fingertips about 1/2 inch into the dough.
Spray the bottom and sides of a 13x9-inch pan with the cooking spray. Gently push your fist into the dough to deflate it. Divide dough into 15 equal pieces. Shape each piece into a ball; place in pan. Brush with melted butter. Lightly spray sheet of plastic wrap with cooking spray; cover the pan loosely with the plastic wrap, sprayed side down. Let rise in a warm place about 30 minutes or until dough has doubled in size. Remove plastic wrap.
Move the oven rack to a low position so that top of the pan will be in the center of the oven. Heat the oven to 375°F. Bake 12 to 15 minutes or until golden brown. Remove from pan to a cooling rack. For a softer crust, brush tops of rolls with room-temperature butter, using a pastry brush. Serve warm or cooled.