Caribbean Sweet Bread
Caribbean Sweet Bread is a classic recipe made on practically every Caribbean island, with slight variations. It's a staple during the holiday season and enjoyed throughout the year.
Caribbean Sweet Bread is a classic recipe made on practically every Caribbean island, with slight variations. It's a staple during the holiday season and enjoyed throughout the year.
- 8 cups flour
- 1/4 teaspoon nutmeg
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1 tablespoon sugar
- 1/2 cup melted butter
- 1 teaspoon mace
- 1/4 teaspoon ground cardamom
- 6 each eggs
- 2 teaspoon yeast active dry yeast
- 1 1/2 cup brown sugar
- 1 1/2 cup milk
- 2 tablespoon almond essence
- 1 tea salt
- 2 cup died fruit
- 4 teaspoons grated orange peel
- 4 each prune sliced
- Carbohydrate 118.066171016109 g
- Cholesterol 459.872500001902 mg
- Fat 33.1574982558264 g
- Fiber 0.367099476478257 g
- Protein 13.0333762506622 g
- Saturated Fat 17.9354107868131 g
- Serving Size 1 1 Serving (265g)
- Sodium 533.952169735731 mg
- Sugar 117.69907153963 g
- Trans Fat 3.28080584121786 g
- Calories 806 calories
Step-by-step
- Dissolve yeast in 1/2 cup lukewarm water with 1 tablespoon of sugar.
- Stir in enough flour to make a stiff batter, beat the batter for 1 minute, then cover and let rise until size has double.
- Cream shortening, margarine, and sugar, and add essence. Add eggs, one at a time, beating well after each addition. Stir in the yeast mixture and add the fruits.
- Sift together the flour, salt, and spices. Add the milk and flour alternately to the egg mixture. Beat well. Batter will be stiff.
- Pour the batter into several greased pans and let rise until double in size. Place a few prune slices on the top and brush with syrup made from brown sugar, water and a little cinnamon.
- Bake at 375 degree for 30 minutes or until done.
- Bread is done when a knife inserted into the center comes out clean.
Why is the batter refusing to rise despite fresh yeast? Active dry yeast requires precise liquid temperatures between 105 degrees Fahrenheit and 110 degrees Fahrenheit to activate without killing the micro-organisms. Water that feels merely lukewarm to the inner wrist prevents thermal shock during the initial sponge stage.
Developing a sturdy gluten matrix remains essential when incorporating heavy additions like dried fruit and sliced prunes. Sifting the flour with nutmeg, cinnamon, cloves, mace, and cardamom distributes the aromatics evenly before mixing. Alternate the dry ingredients with dairy to hydrate the flour proteins gradually without overworking the dense mass.
Baking occurs at 375 degrees Fahrenheit for approximately 30 minutes in greased pans. Brushing the surface with a brown sugar, water, and cinnamon syrup creates a caramelized exterior crust during this thermal window. Monitor the oven closely as the high sugar content browns quickly.
Testing doneness relies on inserting a paring knife into the center of the loaf. Clean extraction confirms the crumb structure is fully set and moisture levels are correct.
