Every Sunday morning in households and eateries across Bermuda, johnny bread is served with boiled potatoes, bananas, and codfish. With a golden-brown exterior and tender, fluffy crumb, johnny bread is versatile enough to enjoy with dinner or as a snack smeared with jam or honey. Traditionally, Bermudians cook the dough-shaped into a disk or cut into a scone-like wedge-in a hot skillet. For our recipe, we bake the bread for a few minutes after frying.
- 2 cups (250 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar
- 1 tablespoon (15 grams) baking powder
- 1 teaspoon (3 grams) kosher salt
- ¼ cup (57 grams) cold unsalted butter, cubed
- ½ cup (120 grams) whole milk 1 large egg (50 grams), room temperature
- 1 tablespoon (14 grams) vegetable oil Honey, jam, and butter, to serve
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. In a small bowl, whisk together milk and egg. Gradually add milk mixture to flour mixture, stirring just until dry ingredients are moistened.
- On a lightly floured surface, gently knead dough 4 to 5 times. Divide dough into 8 equal portions (68 grams each). Shape each portion into a ball, and gently flatten to ¾-inch thickness.
- In a 12-inch skillet, heat oil over medium heat. Place johnny bread in skillet; cook until lightly browned, about 2 minutes per side. Transfer to prepared pan.
- Bake until centers are set, 8 to 10 minutes. Serve warm with honey, jam, and butter. Store in an airtight container for up to 1 week.