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Festival Bread

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“Found this on S.B.S. and can't wait to try it. This recipe is usually served with Jamaican jerk chicken.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180ml (¾ cup) water, while stirring, to form a sticky dough.
  2. Cover with plastic wrap and rest for 35 minutes.
  3. Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
  4. Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8cm logs.
  5. Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
  6. Serve bread warm.

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