Sides · Caribbean

Dominica Mastiff Bread

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · September 15, 2026

This is the sturdy, golden loaf you find all over Dominica, perfect for tearing apart at breakfast or serving alongside a bowl of stew. It takes a little patience and a good knead, but the payoff is a soft, hearty bread with a lightly crisp crust. Make a couple of loaves and you will have bread for days.

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Dominica Mastiff Bread

Why you'll love this

  • Makes several loaves from one simple batch
  • Just a handful of pantry staples
  • Soft inside with a golden, satisfying crust
  • Great for breakfast, sandwiches, or mopping up stew

EveryDayMeal recipe

Dominica Mastiff Bread

Prep
25m
Cook
40m
Total
135m
Serves
16
Level
Medium

Ingredients

  • 3 pounds (about 11 cups), plus more for dusting all-purpose flour
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 tablespoons salt
  • 2 tablespoons instant yeast
  • 1/2 cup shortening or lard
  • 3 cups warm water

Equipment

  • Large mixing bowl
  • Sturdy wooden spoon
  • Baking sheets or bread pans
  • Clean kitchen towel
  • Wire cooling rack

Instructions

  1. In a large bowl, stir together the flour, brown sugar, salt, and instant yeast with a sturdy wooden spoon until evenly combined, so the yeast and salt are spread throughout the flour.
  2. Add the shortening and work it in with your fingers until the mixture looks like coarse crumbs, which helps give the bread a tender texture.
  3. Pour in the warm water a little at a time, mixing until you have a stiff, shaggy dough that holds together. Add a little more flour if it feels too sticky to handle.
  4. Turn the dough out onto a floured surface and knead firmly for 8 to 10 minutes, until it feels smooth and springs back when you press it. This is the most important step, so do not rush it.
  5. Shape the dough into a large round, place it back in the bowl, cover with a clean towel, and let it rest for 45 minutes so the yeast can get to work.
  6. Knead the rested dough again briefly on a lightly floured surface, then divide and shape it into your loaves or rolls and set them on a baking sheet or in bread pans.
  7. Cover the shaped bread and let it rest for 25 minutes, until slightly puffed and softer to the touch.
  8. Meanwhile, preheat your oven to 375°F so it is fully hot when the bread goes in.
  9. Bake for 30 to 40 minutes, until the loaves are golden brown and sound hollow when tapped on the bottom. Cool before slicing.

Tips from the kitchen

  • Warm water (around 110°F to 120°F) wakes up the yeast without killing it. If it feels hot on your wrist, let it cool a bit.
  • Do not skimp on kneading. A full 8 to 10 minutes builds the structure that gives this bread its signature chew.
  • If you only have active dry yeast, dissolve it in the warm water with the sugar first and let it sit until foamy, about 10 minutes, before mixing with the flour.

Estimated nutrition per serving: 280 cal · 7g protein · 52g carbs · 5g fat

Make it your own

  • Shape into small round rolls instead of large loaves for easy grab-and-go portions.
  • Brush the tops with a little melted butter right out of the oven for a softer, richer crust.
  • Swap the shortening for lard for a more traditional flavor and slightly richer crumb.

Storing & make-ahead

Store cooled bread in a sealed bag or container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months, then thaw at room temperature. Warm slices in a 300°F oven for a few minutes to refresh.

Good to know

Can I halve this recipe?
Yes. Cut every ingredient in half for a smaller batch. The mixing and baking steps stay exactly the same.
Why is my dough so stiff?
This is meant to be a firm, sturdy dough, not a soft one. If it feels too dry to knead, add water a tablespoon at a time until it comes together.
How do I know when it is done baking?
The loaves should be deep golden brown and sound hollow when you tap the bottom. An internal temperature of about 195°F means it is fully baked.
Can I use active dry yeast instead of instant?
Yes. Dissolve it in the warm water with the sugar and let it foam for about 10 minutes before adding it to the flour.

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