Caribbean Butter Bread Recipe

It's is 2020.

And my first recipe is a bread recipe. There goes my resolution of "less flour".

But I had to share this buttery bread with you guys.

A smooth, bread, doused in butter during the folding process.

This is a loaf of sandwich bread, like the hard dough bread.

Caribbean people especially bought a lot of this butter bread loaf and hops bread from the bakery. They would be steaming hot in a brown paper bag. The rush home to get to it was too real.

People especially loved it with butter or some cheese or even guava jelly on it.


What makes this different from other bread recipes is that we don't make these in loaf pans. These are not those uniformed loaves



We roll the bread into shape and just place them on a baking sheet and bake away. If you have a baking stone, even better.

For added ease, I placed the loaves on top of some parchment paper on the baking sheet.

I always make my bread in my Kitchen Aid mixer. For me, it beats the hassle.

I throw all my ingredients into the bowl, put on my dough hook and let the motor do the mixing.

I don't have the mixer on too high of speed when using the hook. I do make sure to make sure it runs long enough to activate the gluten in the flour. A moderate speed (Speed 2) is good.

KitchenAid says that kneading for 2 minutes in your mixer is equivalent to kneading 10-12 minutes by hand.

It's sometimes a good idea to lightly oil the dough hook prior to using. This helps the dough to not "climb" when the mixture starts to come together.

Also, note that if the dough is continuously "climbing" it has been mixed enough



If after you do the dough hook the ball is not as smooth in appearance as you like it, knead it with wet hands for a little to get the ball smooth.

Don't have a mixer? You can do this all manually. If you are using dry yeast make sure you activate it in warm water to help get it started. (see tips below)

Now what makes this bread a bit different from your basic simple bread is that you need to now roll it out and brush it with butter to roll it back up to bake.

It's not hard at all.

The first thing is to make sure you have your baking sheet ready to go before getting ready to roll.

Also, you want to make sure your oven is already warming up (see tip below)

Separate your dough into two equal parts. Roll out each part into as much of a circle that you can. Make sure you do this on an oiled surface. Or even on a silicon pad.



Take 1 tablespoon of the melted butter and brush it onto the rolled out bread mixture.




Then we need to roll the bread up. As you roll the butter will push to the edge a bit. Do not be worried. Take your time and keep rolling the loaf in.



This bread is a bit soft and long so you need to be careful when moving to the sheet. Have your sheet ready and close by.

Be mindful of where the end closure is and where you want to place it on the baking sheet (on the bottom to hide that end or on the top)

Tips for baking bread:

Instant yeast can just be added as-is

Be careful of the water temperature. Be careful of how hot you make the water that you are going to use. Slightly warm water works best.

You can do a heat test by putting two fingers all the way into the water. If while you are pulling it out slowly it's too hot, then the water is too hot for the yeast.

Store your yeast well. Store dry yeast in the freezer. It keeps best there

Preheat your oven. Try to make sure that it's heated for at least 20 minutes before you put your bread in there.

Let the bread cool. Well, I fail at this all the time. Hot bread and cheese is a must when the bread is baking. BUT... it is definitely better to cut a cooled bread. There is no cracking on indentations made.

If you look at my main pic you might see a crack in the bread. Yup, I sliced this as soon as it came out to take pics.

I also find it better to slice the bread up sided down. (bottom of loaf facing up) It gives a cleaner cut

Good items to have to bake bread:

A baking stone: Something I need to invest in for myself. Not just for bread but also pizza. A baking stone helps to create a crust that doesn't crack and allows the bread to bake all the way through and not over brown

Oven thermometer: this little gadget will let you know for sure what the temperature of your bread/meat is and not just based off of your oven's digital reading

Scale: Makes the measuring of dry ingredients (especially flour) much easier. An off measure of flour can easily mess your bread up.

Baking Sheet: Perfect for baking things that do not fit into the traditional loaf pans.

This bread can also be made in a bread machine if you have one. Just follow their process directions as this may vary depending on the machine.



After all that work of mixing, waiting and baking your bread, you don't want it to spoil quickly, do you?

I suggest you keep your bread (this or any other bread) at room temperature for about two days. There are some other breads that can be kept a little longer like sourdough and rolls

If you happen to make a bigger batch, freeze the ones that you know would not be used right away. Freeze, not refrigerate. Fridge bread gets dry.

Just make sure you wrap it in plastic wrap first then put it in a freezer bag. You can keep these for up to three months. When ready just bring it to room temperature then toss in the oven for a few minutes.

And you're ready to dive in and use this bread to make all the sandwiches you need.

I want to make more bread now!


More baking recipes I personally love:
Coconut Bake
Coconut Bake Biscuits
Saltfish Pizza

Make this bread and eat it with
Pulled Jerk Chicken
Stewed Oxtails
Jerk Shrimp
















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