Jamaica's everyday loaf, hardo bread kneads a yeasted dough, lets it rise for a long stretch, and bakes it until it develops a hard, faintly sweet crust. Sliced for sandwiches, it finds a place on tables across the island.
Mix the warm milk and water with the sugar and dry yeast and let it foam, then add the flour, salt and melted butter, kneading for 15 minutes until you have a supple dough.
Place the dough in a greased bowl, cover it, and let it rise in a warm spot for 45 minutes, until doubled in size.
Punch down the risen dough and place it in a greased loaf tin.
Cover the dough in the tin and let it rise for another 20 minutes.
Bake in an oven preheated to 200°C for 30 minutes, until the top turns deep golden and the base sounds hollow when tapped.
If the yeast doesn't foam, your liquid may have been too hot; switch to a fresh packet of yeast and try again. Let the loaf cool completely on a wire rack before slicing, otherwise the inside stays gummy. Allergens: contains wheat (gluten), milk and dairy.
For a darker, sweeter crust, you can brush a thin layer of sugar syrup over the top just before baking.
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