I think I made a two-fer one recipe for bread.
This weekend I adapted a recipe for Amish White Bread and renamed it Teddy’s Bread. Two days after baking it, the bread settled into that familiar dense structure that we call hard dough in Jamaica. It’s still soft and moist. At home, we’d spread condensed milk on the slices and eat it. Me, I loved to eat it with peanut butter and strawberry jam. So whatever its incarnation–Amish White Bread, Teddy’s Bread, or Hard Dough Bread–there is nothing like it!