Ecomely

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Peg bread: photo of the dish
Illustrative photo: ChildofMidnight at English Wikipedia — CC BY 3.0, Wikimedia Commons
Breakfast

Peg bread

A flat, golden Jamaican bun with a soft centre, traditionally cooked on a griddle over the fire. It is eaten for breakfast or with savoury dishes like salt fish.

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Ingredients

Ingredients

Optional extras

Nutrition facts

251 kcal per serving

Protein
8.8 g
Carbohydrates
43.5 g
of which sugars
2 g
Fat
3.8 g
Fiber
2.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the flour, sugar, salt and yeast in a bowl.
  2. Add the melted butter, then the lukewarm water gradually until you get a soft, non-sticky dough.
  3. Knead for 8 minutes, then cover and let it rise for 1 hour in a warm place.
  4. Divide the dough into 4 pieces and flatten them into discs about 1 cm thick.
  5. Let them rest for 15 minutes, then cook them in a thick pan over medium-low heat, 5 minutes on each side, until golden.
  6. Finish cooking in the oven at 180 °C for 5 minutes so the centre is well cooked, then serve warm.

Variations and tips

Milk version. Replace the water with warm milk for a softer, more golden crumb.

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Original Ecomely recipe.