Best Red Belly Bread Recipes

RED BELLY BREAD

Red Belly Bread image

This recipe is a favourite on the Caribbean island of St. Vincent. My mother-in-law gave it to me and I always make it around Christmas time. You can do one batch with red food colouring and one with green food colouring if you wish. They look very festive because it is home made bread with a swirl of red/green coconut. It takes a bit of time and effort but it's well worth it.

Provided by Ranikabani

Categories Breads

Time 2h45m

Yield 5 loaves

Number Of Ingredients 14

Ingredients

2 coconuts
2 cups sugar
4 cups water
red food coloring, enough to get the shade of red that you want (it takes a LOT of food colouring to get it to be the deep red that I personally like)
1 1/2 tablespoons tenderflake shortening
1 cup milk
1/4 cup sugar
2 teaspoons salt
1 package fleishmann yeast
1 teaspoon sugar
1/2 cup water
5 cups flour
1 1/2 cups water
1 cup flour, for rolling purposes

Steps:

On the stove cook the first four ingredients until the water has evaporated (lets call this combination "(A*)".
With the next four ingredients in a clean sauce pan: Scald milk (not boil).
Add sugar and shortening and salt. (Lets call this combination "(B*)").
For the next 3 ingredients: Put in a glass bowl and let sit 15 minutes. (Lets call this combination (C*) .
Combine (B*) and (C*) and add 5 cups of flour with about 1-2 cups of water (I use about 1 1/2 cups) Mix with spoon very fast.
Roll onto a floured board for 8-10 minutes adding about 1 cup of flour as necessary for rolling purposes to stop it from sticking to the board.
Shape into one ball and cover with a clean tea towel and let it rise for about one hour.
Divide into 4-5 balls, and roll each ball out about 1/4 inch thin.
Spread coconut mixture (A*) onto it, roll up, tucking the ends under.
Place on a cookie sheet sprayed with non-stick spray (or on a greased cookie sheet), seam side down, leaving a little gap between loaves.
Bake at 350 for 45 minutes.

Nutrition Facts : Calories 1529, Fat 60.3, SaturatedFat 49.5, Cholesterol 6.8, Sodium 995.2, Carbohydrate 232.3, Fiber 18.6, Sugar 101.1, Protein 22.9

NANNIE RUBY'S DAGO BREAD

Nannie Ruby's Dago Bread image

My mother-in-law showed me how to make this bread before her son and I were married. She learned it from her mother-in-law who was an immigrant from Sicily. Our family tradition is to have this bread on Christmas Eve. We take a slice of bread and put olive oil, salt and pepper on it and eat it. We also cook homemade Italian sausage and wrap it in a slice of Nannie's bread.

Provided by OmaJane

Categories Yeast Breads

Time 2h30m

Yield 4 loaves

Number Of Ingredients 6

Ingredients

8 cups all-purpose flour
3 1/2 tablespoons honey
4 cups warm water
1.5 (1/4 ounce) packages fast rising yeast
4 teaspoons salt
3 tablespoons olive oil

Steps:

Mix flour, yeast and salt.
Dissolve honey in one cup warm water.
Add two cups warm water and olive oil to honey mixture.
Add liquid to dry ingredients and mix by hand or KitchenAid mixer using dough hook.
Knead dough about 5 minutes. Place in bowl with a little olive oil in the bottom. Turn dough to coat with oil. Place in warm, draft free area to rise(about 50 min).
Take dough out of bowl and knead a second time about 2 min on a floured surface. Place back in bowl, turning dough to coat with oil. Let rise a second time(about 30 min).
Knead third time - gently about 2 minute
Divide dough into four parts. Smear butter on work surface. Knead each dough ball with fingertips on buttered surface. Each ball of dough should be rolled up like a jellyroll. I add butter to the work surface as needed.
Place dough into greased pans. We use PAM to grease the pans.
Let dough rise again about 30 minutes. I always cover the loaves with a dish cloth while they rise.
Bake at 350 degrees for 20 minute Lower to 300 degrees and bake 10 minute longer.
Brush tops of loaves with slightly beaten egg whites.

PAN DUSHI (ANTILLEAN SWEET BREAD)

Pan Dushi (Antillean Sweet Bread) image

When we lived on the Caribbean island of Bonaire, our neighbor had a bakery and we would wake up each morning to the aroma of fresh bread and these rolls! It was sweet torture and many times we would give in and treat ourselves to these yummy rolls for breakfast! (Prep time includes time for dough to rise two times. Recipe did not include serving size or yield, so I'm guessing on the servings...)

Provided by SilentCricket

Categories Yeast Breads

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

2 tablespoons yeast
1 cup water
1 1/2 cups flour
1 tablespoon vanilla
1 tablespoon almond flavoring
1 tablespoon baking powder
1/2 cup margarine, melted
2 teaspoons anise seeds (optional)
1/4 lb currants or 1/4 lb candied fruit, chopped
1/4 cup water
1 egg
1/2 cup milk
1/2 tablespoon salt
1 1/2 cups brown sugar
4 1/2 cups flour
2 tablespoons shortening
brown sugar
water

Steps:

Dissolve yeast in warm water.
Stir in 1 1/2 cup flour and let set about 15 minutes.
Add vanilla, almond flavoring, and baking powder.
Add margarine and anise seed.
Chop fruit with water in blender.
Add fruit and egg to yeast mixture.
Add milk, salt, sugar, and enough flour until dough stops sticking to side of bowl (may be up to 4 1/2 cups).
Knead into a soft dough.
Place dough in greased bowl; cover; and let rise until doubled in size.
Punch down dough and shape into round rolls; place in greased baking pans.
Let rise.
(large rolls could be about the size of softballs, while small rolls could be about the size of baseballs, after rising).
Bake at 350 for 20 minutes, or until golden brown.
Brush with a mixture of brown sugar and a little water.
Serve warm with butter or margarine.
YUM!