Bajan Salt Bread Recipe
6 1/2 cups of white flour
2 teaspoons of white granulated sugar
1 teaspoon salt
2 tablespoons of vegetable oil
2 packs of yeast
2 1/4 cups of warm water
Sift half of the flour and mix with salt and yeast in a large mixing bowl and slowly add warm water, mixing continually until the mixture forms a stiff dough, keep adding more sifted flour until you have a dough stiff enough to knead.
Lightly flour the work surface, and knead dough for 10 minutes until it is smooth and elastic, then place in a greased bowl. Now place bowl in a warm place for 40-50 minutes until it has doubled in size. You know dough is ready, when you poke a finger in it and the indentation remains.
Pre hear oven to 425 degrees F or 220 degrees C.
Now divide the dough into 12 equal portions and roll each one into a fist size ball and place on a greased baking sheet, now place in a warm place again for a further 40 minutes or again until the dough has doubled in size.
Now place in the centre of the oven and bake for 25-30 minutes until rolls are golden brown and sound hollow when tapped.