Hard Do Bread

Hard Do Bread

Marjorita Whyte 0

"This recipe for Hard Do Bread (hard dough bread) is similar to the one sold in West Indian stores. It's a simple white bread that's just slightly sweet."

Ingredients 2 h 30 m {{adjustedServings}} servings 136 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 136 kcal
  • 7%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 25.2g
  • 8%
  • Protein:
  • 3.2 g
  • 6%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 108 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
  2. In a large bowl, combine the yeast mixture with the oil, margarine, salt and 1 1/2 cups flour; stir well to combine. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Cool in pan 5 minutes and then turn out onto rack and cool completely.
Tips & Tricks
How to Make the Sponge for Homemade Bread

Your sourdough starter is ready. Now it’s time to make the sponge.

How to Knead Your Sourdough Bread

Turn your sponge into bread dough and give it a good kneading.

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Reviews 33

  1. 39 Ratings


I have lived and loved Jamaican hard-do-bread all my life. I moved from Kingston to Atlanta for college and found it hard to get anything fresh like back-a-yard . Although this recipe was not an exact replica, it was sure the best bread I have had since I have been in the United States. I would recommend that a dish with water be placed in the oven before and during the baking process. This extends the cooking time by 10-15 mins, but gives a soft yet dry finish,which is hard to find in any other bread.


This bread is good in its own right, but I did not find that it resembled hard-do bread, and I am very familiar with hard-do bread since I grew up on it. Instead of the oil and margarine, I used shortening. It also is a bread that has a slightly sweet taste, more so than normal bread, so that is something to be aware off. I liked the bread but it was not what I expected.


This bread is delicious. It is a heavier bread which is exactly what I was looking for and just the right sweetness...not too sweet. Thank you! : )