Salt Bread

Brett Callaghan’s Bajan salt bread recipe makes large rolls associated with Barbados. His account distinguishes them from the island’s sweeter breads and gives a method of staged flour mixing, kneading, two rises and baking until golden brown.

Half the white flour is sifted and mixed with salt and yeast in a large bowl. Warm water is added gradually, then more sifted flour is worked in until the dough is stiff enough to knead.

The work surface is lightly floured and the dough is kneaded until smooth and elastic. It is placed in a greased bowl in a warm location to rise, with a finger indentation used to check its readiness.

The dough is divided into portions and rolled into balls. These are placed on a greased baking sheet and given a second rise in a warm location before baking in the centre of the oven.

The rolls bake until golden brown and sound hollow when tapped. The two rises follow the initial kneading and final ball shaping, producing the large rolls described in this Bajan recipe.