Red Belly Bread Recipe
Description: Red Belly Bread, a cherished delicacy from the Caribbean island of St. Vincent, is a tradition passed down from my mother-in-law, especially adored during the festive season of Christmas. The bread, swirled with vibrant red or green coconut, adds a charming touch to any holiday spread. While it demands some time and effort, the end result is undeniably worth it, offering a homemade taste that embodies the spirit of the season.
- Cook Time: 45 minutes
- Prep Time: 2 hours
- Total Time: 2 hours 45 minutes
- Category: Breads
- Keywords: Caribbean, Christmas, Weeknight, < 4 Hours
Nutritional Information (per serving):
- Calories: 1529
- Fat Content: 60.3g
- Saturated Fat Content: 49.5g
- Cholesterol Content: 6.8mg
- Sodium Content: 995.2mg
- Carbohydrate Content: 232.3g
- Fiber Content: 18.6g
- Sugar Content: 101.1g
- Protein Content: 22.9g
Yield: 5 loaves
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Sugar |
| 2 cups | Water |
| 4 cups | Shortening |
| – | Milk |
| 1 1/2 cups | Sugar |
| 1 tsp | Salt |
| 1/4 cup | Sugar |
| 2 cups | Water |
| 1 cup | Flour |
| 1 cup | Water |
| 1/2 cup | Flour |
| 5 cups | Flour |
| 1 1/2 cups | Coconut |
Instructions:
-
On the stove, combine the first four ingredients (2 cups sugar, 2 cups water, 4 cups shortening, milk) and cook until the water evaporates. Let’s call this combination “(A*)”.
-
In a separate clean saucepan, scald the milk (be careful not to boil it). Add 1 1/2 cups of sugar, 1 teaspoon of salt, and 1/4 cup of sugar. Let’s refer to this mixture as “(B*)”.
-
In a glass bowl, combine 2 cups of water, 1 cup of flour, and 1/2 cup of flour. Let it sit for 15 minutes. Let’s call this combination “(C*)”.
-
Combine mixture (B*) with mixture (C*). Add 5 cups of flour and approximately 1-2 cups of water (around 1 1/2 cups works well). Mix quickly with a spoon.
-
Roll the dough onto a floured board for 8-10 minutes, adding about 1 cup of flour as needed to prevent sticking.
-
Shape the dough into a ball and cover it with a clean tea towel. Allow it to rise for about one hour.
-
Divide the dough into 4-5 balls. Roll out each ball to about 1/4 inch thickness.
-
Spread the coconut mixture (A*) onto each rolled-out dough. Roll up the dough, tucking the ends under.
-
Place the rolled loaves on a cookie sheet sprayed with non-stick spray or greased, seam side down, leaving a small gap between them.
-
Bake at 350°F (175°C) for 45 minutes until golden brown.
Enjoy the festive aroma and taste of Red Belly Bread, a delightful Caribbean treat that’s perfect for celebrating the holiday season or any special occasion! 🍞🎄
