White Bread

Preparation info

  • Difficulty


  • Makes



Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This simple bread was my favorite of all the creations of my father’s baking weekends. He formed the loaf by rolling the dough into a rectangle, dotting it with butter then rolling it up like a jelly roll. The result was that the pillowy folds could be easily torn apart—something I often did while the bread was still warm and fragrant, despite my father’s admonitions that it needed to cool. (Note that you need to start making this bread the day before baking.)


  • 1 tablespoon plus 1 teaspoon active dry yeast
  • 2 teaspoons sugar
  • 2 cups warm water (100–110°F)
  • 8 cups all-purpose flour
  • 1 teaspoon coarse salt
  • ½ cup (1 stick) unsalted butter, cut into small pieces


  1. In a large bowl, combine the yeast, sugar, and warm water. Sift together the flour and salt, then add one-quarter of this mixture to the yeast mixture. Mix well and cover with a clean towel. Set in a warm place to form a sponge overnight.
  2. The next day, cut the butter into the remaining flour mixture until the mixture resembles fine crumbs, then add it to the sponge, and knead by hand or using an electric mixer with a dough hook until a smooth, elastic dough is formed.
  3. Form the dough into a ball and place it in a greased bowl, turning to coat all sides. Cover with a clean towel and place in a warm location to rise until doubled in size, about 1 hour.
  4. Grease and flour two 9 × 5-inch loaf pans. Punch down the dough and knead it gently. Divide the dough in half and shape it into two oblong balls. Place the balls in the prepared pans and cover with a clean towel. Allow to rise to twice their size again, about 1 hour.
  5. Preheat the oven to 350°F. Bake loaves for 1 hour, or until the bread forms a golden crust and sounds hollow when tapped. Cool thoroughly before serving.