Side dish
Bajan Salt Bread Recipe
Bajan Salt Bread is a simple, yeasted roll with a characteristic firm, chewy texture and a lightly salty crust. This recipe calls for a double proof, giving the dough plenty of time to develop before it's shaped into individual rolls. You'll knead it until smooth and elastic, then let it rise until doubled in size, twice. The rolls bake up golden brown, and you'll know they're done when they sound hollow when tapped.
28 minServes 4
Method
5 steps · 28 min total
- 01
Mix Dough
Start by sifting half the flour into a large mixing bowl, then stir in the salt and yeast. Gradually add the 2 1/2 cups of warm water, mixing until a stiff dough forms. Continue adding the remaining sifted flour, a bit at a time, until the dough is firm enough to knead. - 02
Knead and First Proof
Lightly flour your work surface and knead the dough for about 10 minutes, working it until it feels smooth and elastic. Transfer the dough to a lightly greased bowl, turning it to coat, then cover it and set it in a warm spot to rise for 40 to 50 minutes. It's ready when it has doubled in size and a gentle poke with your finger leaves an indentation that doesn't spring back.
