A Jamaican everyday bread, made by kneading a yeast dough and letting it rise for an extended time before baking it until the crust is firm and lightly sweet. Sliced for sandwiches, it is a staple at tables across the island.
Mix the warm milk and water with the sugar and dry yeast and wait for it to foam. Add the flour, salt, and melted butter, then knead for 15 minutes until elastic.
Put the dough in a greased bowl and cover it. Let it rise in a warm place for 45 minutes, until doubled in size.
Punch down the risen dough and place it in a greased rectangular pan.
Cover the dough in the pan and let it rise for another 20 minutes.
Bake in an oven preheated to 200°C / 390°F for 30 minutes, until the top is deep golden and the bottom sounds hollow when tapped.
If the yeast does not foam, the water may have been too hot. Replace it with a fresh packet of yeast and try again. After baking, let the bread cool completely on a wire rack before slicing, or the inside may remain gummy. Allergens: wheat (gluten) and dairy (milk and butter).
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