Festival Bread Recipes

FESTIVAL BREAD

Steps:

• Combine flour, cornmeal, baking powder, salt and nutmeg in a large bowl.
• Stir sugar and vanilla into 2 cups water. Add to dry ingredients, then knead everything together with your hands (add up to 1/4 cup more water if necessary). Cover bowl with a damp cloth and let sit 15 minutes.
• Turn onto a floured surface and portion into 26 equal pieces.
• Roll each piece into a sausage shape, then flatten.
• Preheat oil to 350 degrees F in a deep-fryer. Fry dough in batches, turning once, until golden, 3 to 5 minutes.

FESTIVAL BREAD

Steps:

• Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180ml (¾ cup) water, while stirring, to form a sticky dough.
• Cover with plastic wrap and rest for 35 minutes.
• Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
• Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8cm logs.
• Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
• Serve bread warm.

FESTIVALS (JAMAICAN FRY BREAD)

Steps:

• Combine the flour, cornmeal, sugar, baking powder and salt in a large mixing bowl.
• Cut in butter until mixture feels crumbly, like sand. You can also mix the ingredients in a food processor.
• Add just enough evaporated milk to make a stiff but pliable dough. Stir just enough to mix.
• Pinch off walnut-sized pieces of dough and roll them between your palms to make long, thin ropes, about 10 inches long and 1/4 inch thick. There should be about 24.
• Heat oil in a deep fryer or large, deep skillet over medium-high heat.
• When oil has reached 350°, gently lower the festivals into the oil. Fry, turning with a slotted spoon, until golden brown on both sides, 2-4 minutes.
• Drain on paper towels and serve hot.