Festival Bread

"Found this on S.B.S. and can't wait to try it. This recipe is usually served with Jamaican jerk chicken."
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
55mins
Ingredients:
6
Serves:
6
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ingredients

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directions

  • 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.
  • Cover with plastic wrap and rest for 35 minutes.
  • 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).
  • Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8cm logs.
  • 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.
  • Serve bread warm.

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Reviews

  1. This is so good! Made as directed. Really appreciated the US measurements, too. DH said that this dough is also perfect for placing a hotdog inside of -- he's so right! Next time "Festival Dogs" for lunch! Lol!. Thanks for a great recipe, Tisme. Made for ZWT9, team Gourmet Goddesses.
     
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