This recipe is usually served with Jamaican jerk chicken.
- 185 g (1¼ cups) plain flour
- 120 g (¾ cup) polenta
- ½ tsp salt
- 2 tsp baking powder
- 55 g (¼ cup) caster sugar
- vegetable oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Sift plain flour into a bowl and add polenta, salt, baking powder and caster sugar. Stir to combine. Gradually add 180 ml (¾ cup) water, while stirring, to form a sticky dough.
Cover with plastic wrap and rest for 35 minutes.
Fill a deep-fryer or large saucepan one-third full with vegetable oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds).
Knead dough on a lightly floured work surface for 1 minute, then divide into 12 and shape into 8 cm logs.
Working in batches, gently drop logs into oil and fry, turning halfway, for 5 minutes or until golden. Remove with a slotted spoon and drain on paper towel.
Serve bread warm.
Serve with jerk chicken.
Photography by Alan Benson. Food Preparation and merchandising by Jerrie Lloyd.