Roast Bakes (bake bake)

>> Monday, 23 May 2011

Last week, it was all about the Pouffy, Fluffy Bakes, well this week it is about another variety of bakes. The ingredients are the same but the method of cooking is different.

Chennette's post in February, titled, Language Problems was a lesson not only in the varying language in the Caribbean when it comes to food; it was also an education in the different kinds of bakes one can find in this region.

If you're looking for a quick bread that only needs 30 minutes for the dough to rest and no yeast is involved, well then I think that you will like this bread. It's one of those things that you can afford to get up in the morning and make fresh. It is used as a bun for sandwiches as I have done there. Or, simply toast it and have it with butter, jam or jelly. Click here for the recipe. If you like, you can choose to shape the dough as a loaf.

Have a great week everyone!

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