Hard Do Bread Food
HARD DO BREAD
This recipe for Hard Do Bread (hard dough bread) is similar to the one sold in West Indian stores. It's a simple white bread that's just slightly sweet.
Provided by Marjorita Whyte
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 2h30m
Yield 12
Number Of Ingredients 7
Steps:
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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).
- 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.
Nutrition Facts : Calories 136.1 calories, Carbohydrate 25.2 g, Fat 2.3 g, Fiber 0.9 g, Protein 3.2 g, SaturatedFat 0.3 g, Sodium 108.1 mg, Sugar 3.2 g
FISH AND BREWIS
This is my Favorite Traditional Newfoundland meal. The ingredients may be hard to find unless you have a "Newfie Shop" close by but if you can find them, this is a treat. In the past, the hard bread and salt cod were meant to last the long winters that are present in Newfoundland and also the long time at sea for most fisherman (Newfoundland was once a prosperous fishing province and many people today still rely on the ocean for their livelyhood). You can either mash the potatoes, fish and hard bread together with the scrunchins or you can just serve each seperate either with the Scrunchins or Drawn Butter. Enjoy!!!
Provided by AmandaAOates
Categories Canadian
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak hard bread overnight in cold water Soak cod overnight in large pot of water as well.
- In the morning, change water on cod again.
- When ready to eat, place potatoes in the same pot as the cod and simmer gently until cooked (about 20-30 minutes) Remove from heat and drain.
- Heat hard bread slowly until it comes to a boil and drain.
- There are two toppings with Fish and Brewis, Drawn butter and Scrunchins Drawn Butter Melt butter Add onions and fry until soft Add Water, bring to a boil and then add either flour or cornstarch to thicken.
- Scrunchins Place salt pork in frying pan.
- Heat over medium heat until grease is drawn from the salt pork.
- Add onions and then cook until tender.
Nutrition Facts : Calories 1425.9, Fat 20.3, SaturatedFat 7.6, Cholesterol 250.6, Sodium 12091.4, Carbohydrate 182.6, Fiber 12.7, Sugar 17, Protein 121.2
QUICK SWEDISH SKORPA - WHAT TO DO WITH LEFTOVER BREAD
My thrifty Swedish grandmother would turn day-old bread into breakfast treats. Delicious dunked in your morning coffee. Use any plain bread or rolls. We always have leftover hot dog buns whenever we eat hot dogs. I keep a bag in my freezer and throw leftover rolls into it, when it's full I make Skorpa. You can use any quantity, I've used 4 for the nutrition calculator.
Provided by Deb Wolf
Categories Breakfast
Time 35m
Yield 8 skorpa
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F degrees.
- Split rolls and place crust side down in a jelly roll pan or other baking pan with sides.
- Combine sugar and spices.
- Sprinkle as much as you desire over the rolls - you'll probably have some left over to use next time.
- Place pan in oven and IMMEDIATELY reduce oven temperature to 170°F.
- Bake 30 minutes.
- Turn OFF oven.
- Leave in oven overnight.
- They should be brown and crunchy all the way through. If any are not quite done, remove from oven, heat to 350F, place back in, turn off the oven and let sit for 30 minutes.
- Store in plastic bag on counter; keeps indefinately.
- *Larger rolls, such as sandwich rolls, may need 45 minutes at 170°F.
Nutrition Facts : Calories 85.1, Fat 0.9, SaturatedFat 0.2, Sodium 103.1, Carbohydrate 17.1, Fiber 0.6, Sugar 7.6, Protein 2.1
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