Bread Of Barbados Recipes

Steps:

• Combine almonds with flour, graham cracker crumbs, chocolate, baking powder, soda, and salt.
• Mix well.
• Cream butter with sugar until fluffy.
• Beat in eggs, 1 at a time and then beat in the mashed bananas.
• Beat until smooth.
• Stir in the almond mixture.
• Spoon into well-greased 9x5-inch loaf pan.
• Bake at 350 degrees for 1 hour or until well done.
• Turn out onto a wire rack to cool.
• Cool before slicing.
• To serve, cut thin slices.
• Spread, if you wish, with soft butter or cream cheese.

Steps:

• Put all the ingredients except the water into a large bowl and blend until you get fine crumbs.
• Add the water and knead for two minutes, then let rise until doubled in size.
• Punch down and divide into four equal portions. Brush with water and turn over. Let rest for 15 minutes, then turn over again and let rest for another 15 minutes.
• Sprinkle the tops of the rolls with flour and place them in a preheated 325 degree oven for 15 minutes or until golden (mine took more like 25 or 30 minutes, so make sure you watch them). This is a really soft bread, so your rolls aren't going to sound too hollow when you knock on them. Go by color instead.

Steps:

• Preheat the oven to 350*F and lightly grease a bread pan. The original recipe calls for 2 bread pans, but the bread doesn't rise at all so it bakes nicely in one pan.
• In a mixer cream together the brown sugar, shortening and butter.
• Add flour, salt, grated coconut, raisins, cherries, nutmeg and mix well.
• Stir in almond extract, evaporated milk, and water, until a firm dough is formed. (You may need to add additional water.).
• Split the dough evenly between the two pans, and use a knife to cut a diagonal criss-cross pattern on the top of each loaf. Sprinkle 1 tbsp turbinado sugar over the top of each loaf.
• Bake for about 1 hour, until a skewer inserted into the center of the loaves comes out clean (Or a digital thermometer reads 190*F.) Cool completely in the pans before removing.

Steps:

• Grease two loaf pans with shortening and set your oven to 350 degrees.
• Mix the dry ingredients with the raisins in a large bowl.
• Add the egg, milk, butter and almond essence. Mix until you have a firm dough.
• Divide the dough in half and press down into the loaf pans.
• Mix the sugar and hot water and, using a pastry brush, brush the tops of each loaf.
• Bake for one hour, or until a toothpick comes out clean. Let cool, then remove from pans.

Steps:

• Using an icepick, pierce the three soft spots on the coconut. Drain the liquid and store in the refrigerator. Break the coconut into chunks and grate the flesh into a small bowl. You need at least 1 cup; more is even better.
• Heat the oven to 325 degrees. Grease a 9-by-5-inch loaf pan.
• In a small bowl, stir together the flour, baking powder, salt and coconut flakes.
• In a large bowl of an electric mixer, cream 1/2 cup of the sugar with the butter until light and fluffy. Beat in the eggs, then the vanilla.
• Measure out 1/4 cup of the coconut milk and combine it with the milk. Add the liquids to the egg mixture, alternating with the dry ingredients and stirring just until all the ingredients are blended. Spread into the prepared pan.
• Sprinkle the teaspoon of sugar over the dough and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool on a rack before slicing.