Bajan Sweet Bread I

Bajan Sweet Bread I Recipe - Authentic Barbados Dessert

Region / culture: Barbados | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 8

Introduction

Bajan Sweet Bread, also known as Coconut Bread, is a traditional Barbadian dessert that is cherished for its rich, moist texture and sweet, coconutty flavor. This delightful treat is a staple in Bajan cuisine and is often enjoyed during holidays, special occasions, or as a comforting snack. The recipe we're exploring today offers a taste of the Caribbean with its blend of coconut, spices, and dried fruits, creating a unique and flavorful experience.

History

The origins of Bajan Sweet Bread can be traced back to the colonial era of Barbados, where it emerged as a creative way to use the abundant coconut available on the island. Over time, it has evolved from a simple coconut cake to a more elaborate dessert with the addition of ingredients like raisins, cherries, and nutmeg. This bread has been passed down through generations, with each family adding their own twist to the recipe, making it a rich part of Barbadian heritage.

Ingredients

1 tbsp shortening for greasing pan
175 g brown sugar
50 g shortening
50 g Grace Hello soft margarine
250 g all-purpose flour
pinch of salt
225 g grated coconut
50 g raisins
50 g cherries
1 tbsp grated nutmeg
1 tbsp almond essence
300 millilitres Grace evaporated milk
50 millilitres water
2 tbsp sugar

How to prepare

Lightly grease two 28 cm x 11 cm loaf tins using shortening.
Preheat the oven to 180°C (350°F).
In a bowl, cream together the sugar, shortening, and margarine.
Add the flour, salt, grated coconut, cut raisins and cherries, and nutmeg. Mix well.
Add the almond essence, grace evaporated milk, and enough water to form a firm dough when mixed.
Divide the dough into two portions and fill the loaf tins.
Using a knife, cut a diagonal criss-cross pattern on the top of each loaf and sprinkle sugar over the top (alternatively, sugar water may be brushed on instead of crystals).
Bake in the center of the oven for about 1 hour, or until a skewer inserted into the center of the loaves comes out clean.
Leave the loaves to cool in the tins, then turn them out and serve sliced.

Variations

To customize this recipe, consider adding different dried fruits such as dates or apricots, or spices like cinnamon or clove for a different flavor profile. A vegan version can be made by substituting the shortening and margarine with plant-based alternatives and using coconut milk instead of evaporated milk.

Cooking Tips & Tricks

To ensure your Bajan Sweet Bread turns out perfectly, consider the following tips:

- Use freshly grated coconut for the best flavor and texture.

- Cream the sugar, shortening, and margarine thoroughly to create a light and fluffy base.

- Be careful not to overmix the dough to keep the bread tender.

- Allow the loaves to cool in the tins before turning them out to prevent them from breaking.

Serving Suggestions

Bajan Sweet Bread can be enjoyed on its own or paired with a cup of tea or coffee. For a decadent treat, serve it slightly warmed with a dollop of whipped cream or a scoop of vanilla ice cream.

Cooking Techniques

The key technique in this recipe is creaming the sugar with the fats to incorporate air, which helps achieve a light texture. Additionally, gentle folding of the dry ingredients into the wet mixture is crucial to prevent overmixing.

Ingredient Substitutions

If you're unable to find Grace Hello soft margarine, any high-quality baking margarine will work. Similarly, regular evaporated milk can be used in place of Grace evaporated milk. For a less sweet version, the amount of sugar can be adjusted to taste.

Make Ahead Tips

Bajan Sweet Bread can be made ahead and stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months. To serve, simply thaw (if frozen) and reheat gently.

Presentation Ideas

For an attractive presentation, slice the bread and arrange it on a platter garnished with fresh coconut shavings and maraschino cherries. A dusting of powdered sugar can also add a touch of elegance.

Pairing Recommendations

This sweet bread pairs beautifully with robust coffees or black tea, which help balance its sweetness. For a dessert pairing, consider a light, fruity wine such as a Riesling or Moscato.

Storage and Reheating Instructions

Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze. To reheat, wrap in foil and warm in a preheated oven at 175°C (350°F) for about 10 minutes.

Nutrition Information

Calories per serving

Each serving of Bajan Sweet Bread contains approximately 300 calories, making it a hearty and satisfying treat.

Carbohydrates

A single serving of Bajan Sweet Bread contains approximately 45 grams of carbohydrates. The primary sources of carbohydrates in this recipe are the brown sugar, all-purpose flour, and dried fruits, which provide energy and sweetness to the bread.

Fats

This recipe contains about 15 grams of fat per serving, coming mainly from the shortening, margarine, and coconut. These fats contribute to the bread's moist texture and rich flavor.

Proteins

Bajan Sweet Bread offers a modest protein content of about 5 grams per serving, with the proteins primarily derived from the all-purpose flour and evaporated milk.

Vitamins and minerals

This dessert is a source of several vitamins and minerals, including vitamin C from the cherries, iron from the all-purpose flour, and calcium from the evaporated milk. Additionally, coconut provides a range of minerals such as manganese and copper.

Alergens

Common allergens in this recipe include gluten (from the all-purpose flour) and dairy (from the evaporated milk). Individuals with nut allergies should also exercise caution due to the almond essence.

Summary

Bajan Sweet Bread is a calorie-dense dessert that provides energy primarily through carbohydrates and fats. It also offers a modest amount of proteins and a range of vitamins and minerals, making it a flavorful yet nutritious treat.

Summary

Bajan Sweet Bread is a delightful and traditional Barbadian dessert that offers a rich tapestry of flavors and textures. With its combination of sweet, spice, and everything nice, it's a treat that's sure to please any palate. Whether you're celebrating a special occasion or simply indulging in a sweet treat, this recipe is a testament to the culinary heritage of Barbados and a delicious way to bring a taste of the Caribbean into your home.

How did I get this recipe?

I distinctly remember the first time I saw this recipe for Bajan Sweet Bread. It was a warm summer day in Barbados, and I was visiting my dear friend Mary at her home. Mary was a wonderful cook, always creating delicious dishes that left me wanting more. As we sat in her kitchen sipping on some freshly brewed coffee, she pulled out a tattered old recipe book from her cupboard.

"Here, my dear friend," Mary said with a smile, "I want you to have this recipe for Bajan Sweet Bread. It's been in my family for generations, and I know you will appreciate it as much as I do."

I eagerly took the recipe book from her hands and flipped through the pages until I found the recipe for Bajan Sweet Bread. The ingredients were simple - flour, sugar, butter, milk, eggs, and a hint of cinnamon and nutmeg. The method seemed straightforward enough, but I could tell that there was something special about this recipe.

As Mary shared the story behind the recipe, I learned that it had been passed down from her great-grandmother, who had learned it from a neighbor many years ago. The neighbor, a sweet old lady known as Auntie May, was renowned in the village for her delicious sweet bread. She would bake it every Sunday morning and share it with her neighbors, spreading joy and warmth wherever she went.

Inspired by Auntie May's generosity and culinary skills, Mary's great-grandmother had asked for the recipe and made it her own. Over the years, the recipe had evolved and adapted, each generation adding their own twist to make it even more delicious.

I was eager to try my hand at making Bajan Sweet Bread, and Mary was more than happy to guide me through the process. We gathered the ingredients and set to work in her cozy kitchen, the warm tropical breeze wafting through the open windows.

As we mixed the dough and kneaded it into a smooth, elastic ball, Mary shared her own memories of baking sweet bread with her grandmother. She spoke of lazy Sunday afternoons spent in the kitchen, the scent of freshly baked bread filling the air and bringing the family together.

The sweet bread went into the oven, and as it baked, the kitchen filled with the irresistible aroma of cinnamon and nutmeg. Mary and I chatted and laughed, our friendship growing stronger with each passing moment.

Finally, the timer dinged, and we pulled the sweet bread out of the oven. It was golden brown and fragrant, the crust crisp and the inside soft and moist. We couldn't resist cutting into it right away, and as we savored the first bite, I knew that this recipe would become a cherished part of my own culinary repertoire.

Since that day, I have made Bajan Sweet Bread countless times, each batch bringing back memories of that special afternoon in Mary's kitchen. I have shared the recipe with my own friends and family, passing on the tradition of this beloved treat.

As I sit here now, flipping through the pages of my own recipe book, I can't help but smile at the sight of the worn and stained recipe for Bajan Sweet Bread. It is a reminder of the bonds of friendship, the joy of cooking, and the simple pleasure of sharing a delicious meal with loved ones.

And as I prepare to bake another batch of sweet bread, I can't help but feel grateful for the recipe that has brought so much warmth and happiness into my life. Thank you, Auntie May, Mary, and all the generations before me who have lovingly passed down this recipe. It is a treasure that I will hold dear for years to come.