Homemade Hard Dough Bread with Roasted Garlic Recipe

Published on August 6th 2021 by Narandradath Jaikaran.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Hard Dough Bread with Roasted Garlic on top of wooden board

In the Caribbean, local bakeries provide a wide selection of pastries and local pieces of bread. Hard Dough Bread is a household staple for sandwiches, for dipping into soups or stews and always slathered in butter for a quick snack. However, this homemade version puts a savory spin on Hard Dough Bread by adding some roasted garlic for an extra depth of flavor. We all love the aroma of fresh bread wafting through our homes, so give this recipe a try and hypnotize your friends and family with your Hard Dough Bread with Roasted Garlic. Best paired with hot Jamaican Chicken Soup.

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Time & Serves

Prep Time
45 mins
Cook Time
25 mins
Total Time
70 mins
2 loaves


  • 40 g fresh Garlic cloves

  • 2 tablespoons Olive Oil

  • 1000 g Bakers Flour

  • 550 ml Water

  • 12 g Instant Dry Yeast

  • 12 g Salt


Roasted Garlic

Peel garlic cloves and crush them into large pieces and place the cloves into a bowl.

Mix in olive oil.

Put garlic cloves on a baking sheet. Roast in the oven, preheated to 375 F, until moderately brown.


Weigh and sift all dry ingredients and place them into a stand-up mixer bowl. Using a dough hook, mix on slow speed for 2 minutes.

Add margarine and garlic. Continue mixing while adding water slowly.

Switch mixer to fast speed and fully develop to a glossy and pliable dough clinging to the dough hook (about 5-8 minutes).

Processing Method

Remove from the mixer to lightly floured table.

Divide into three pieces and mold round.

Cover and rest for 10 minutes to allow the dough to recover.

Now roll the dough pieces into a batard shape (long oval) 

Place onto a light oiled sheet.

Proof in a cool, enclosed space (for example, a cupboard) for 30 minutes.

After proofing, score along the top of the dough. 


Preheat the oven to 475 F.

While preheating, place an empty metal water container (for example a cake pan) on the bottom shelf of the oven. 

Place the dough pieces on the center shelf.

Quickly fill a water container with 1 cup hot water.

Spritz inside of oven sides with light water spray.

Bake for approximately 15 minutes or until the bread is golden brown.

Remove from oven and cool.

It can be served warm with your favorite filling or eaten with olive oil as a dip or served with soup.

Narandradath Jaikaran

Precision meets Passion: A fusion of Narandradath's Engineering Expertise in Cake Design and Craftsmanship.

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