Sunday Bread is a traditional Antiguan and Barbudan recipe for a classic soft, dense bread made with coconut milk, flour, sugar, and a hint of vanilla. The full recipe is presented here and I hope you enjoy this classic Antiguan and Barbudan version of: Sunday Bread.
Optional additions:
Freshly Grated Coconut: Adding some coconut can enhance the flavour.
Baking Powder: A small amount may be included for extra lift.
Method:
Pour the warm water into a small bowl then mix in the sugar and yeast. Beat with a fork until blended then set aside to activate the yeast for 5-10 minutes, until frothy.
Sift the flour and salt into a large bowl. Form a well in the centre then pour in all the frothy yeast mixture then add the softened butter.
Work the liquid ingredients with your hands until everything comes together as a dough. Turn this out onto a floured work surface and knead the dough for between 7 and 10 minutes, until smooth and elastic.
Shape the dough into a ball then transfer to a greased bowl. Turn the dough to coat in the oil then cover with a clean tea towel and set aside to raise in a warm place for an hour or two until doubled in volume.
Knock the dough back then shape into a slightly flattened loaf. Transfer to a greased baking tray, cover with greased clingfilm (plastic wrap) and set aside to rise in a warm place for another 30–45 minutes.
Using a sharp, greased, knife, cut two slashes in the top of the loaf.
Transfer to an oven pre-heated to 175C and bake for 30–35 minute, or until golden brown and hollow sounding when rapped on its base.
Click on the image, above to submit to Pinterest.