Here’s a classic recipe for Old-Fashioned Bajan Salt Bread, a beloved staple from Barbados known for its crisp crust and soft, fluffy inside—perfect for making bread and two, fish cutters, or just enjoying warm with butter.
🌴 Old Fashion Bajan Salt Bread Recipe
Ingredients:
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4 cups all-purpose flour
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2 tsp salt
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2 tsp sugar
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1 tbsp instant yeast
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1 ½ cups warm water (more or less as needed)
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2 tbsp shortening or butter
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Cornmeal (for dusting – optional)
Instructions:
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Activate Yeast (if using active dry yeast):
Mix yeast with warm water and sugar, let sit for 5–10 minutes until bubbly. -
Mix Dry Ingredients:
In a large bowl, combine flour and salt. Stir in sugar and yeast (if instant yeast, add it directly). -
Add Fat:
Rub in the shortening or butter with your fingers until evenly distributed. -
Knead Dough:
Gradually add warm water, mixing and kneading into a soft dough. Knead for about 8–10 minutes until smooth and elastic. -
First Rise:
Place dough in a greased bowl, cover with a clean cloth, and let rise in a warm spot for 1 hour or until doubled in size. -
Shape Rolls:
Punch down dough. Divide into 8–10 equal balls. Tuck dough under to make smooth tops. Place on a greased or parchment-lined tray, leaving space between them. -
Second Rise:
Cover rolls and let rise for 30–40 minutes until puffy. -
Bake:
Preheat oven to 400°F (200°C). Sprinkle tops lightly with flour or cornmeal for that traditional finish (optional). Bake for 20–25 minutes or until golden brown and crusty. -
Cool Slightly:
Let cool on a wire rack. Enjoy warm with cheese, fish, or butter.
Tips:
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Traditionally, Bajan salt bread is not overly salty—it’s more about the crust and texture.
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Best eaten fresh, but you can reheat in the oven wrapped in foil to revive the crust.
