Sides · Caribbean

Dominica Mastiff Bread

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 19, 2026

This is the hearty, crusty bread you will find all over Dominica, perfect for breakfast with butter or alongside a big pot of stew. It uses simple pantry staples and rewards a little patience with a chewy inside and a golden crust. Make a batch on the weekend and you will have bread for days.

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Dominica Mastiff Bread

Why you'll love this

  • Just a handful of cheap pantry staples turn into real homemade bread.
  • Makes a big batch, so you have bread for the whole week.
  • Sturdy and chewy, perfect for soaking up stews and sauces.
  • That golden, crackly crust tastes like a Dominica bakery.

EveryDayMeal recipe

Dominica Mastiff Bread

Prep
90m
Cook
35m
Total
125m
Serves
12
Level
Medium

Ingredients

  • 3 pounds (about 11 cups) 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
  • as needed extra flour for dusting

Equipment

  • Large mixing bowl
  • Wooden spoon
  • Baking sheets or bread pans
  • Clean kitchen towel
  • Oven

Instructions

  1. In a large bowl, stir together the flour, brown sugar, salt, and instant yeast with a wooden spoon so the yeast and salt are evenly spread through the flour.
  2. Add the shortening or lard and work it into the flour with your fingertips until the mixture looks crumbly and no large lumps of fat remain.
  3. Pour in the warm water a little at a time, mixing until a stiff, shaggy dough forms that pulls away from the sides of the bowl.
  4. Sprinkle in extra flour as needed so the dough stops sticking to your hands, then turn it out onto a lightly floured surface.
  5. Knead for 8 to 10 minutes, pushing and folding until the dough feels smooth and springs back when pressed, which means the gluten is ready.
  6. Shape the dough into a large round, place it back in the bowl, cover with a towel, and let it rest for 45 minutes until puffed.
  7. Turn the dough out again and knead briefly on a floured surface, then divide and shape into loaves or rounds and arrange on a baking sheet or in bread pans.
  8. Cover and let the shaped loaves rest for 25 minutes so they relax and rise slightly before baking.
  9. Meanwhile, preheat the oven to 375 degrees F so it is fully hot when the bread goes in.
  10. Bake until the loaves are golden brown and sound hollow when tapped on the bottom, about 30 to 40 minutes depending on size.

Tips from the kitchen

  • Your water should feel warm to the touch but not hot, around 110 to 120 degrees F, so it wakes up the yeast without killing it.
  • Kneading is the most important step here, so do not rush it; well kneaded dough gives you that chewy, sturdy crumb.
  • If you only have active dry yeast, bloom it in the warm water with the sugar for about 10 minutes until foamy before adding the flour.

Estimated nutrition per serving: 340 cal · 9g protein · 62g carbs · 6g fat

Make it your own

  • Shape the dough into small rolls instead of loaves for easy grab and go breakfast bread.
  • Swap the lard for softened butter if you prefer a richer, slightly softer crumb.
  • Brush the tops with a little milk before baking for a shinier, deeper golden crust.

Storing & make-ahead

Keep cooled bread in a sealed bag or container at room temperature for up to 3 days, or slice and freeze for up to 3 months. Warm slices in a 300 degree F oven or a toaster to bring back the fresh crust.

Good to know

Why is my dough so stiff?
Mastiff bread is meant to be a firm, stiff dough, not a soft and sticky one. Add water slowly and stop when it holds together so you do not make it too wet.
Can I use all-purpose flour or do I need bread flour?
All-purpose flour works great here and is traditional. Bread flour will give a slightly chewier result if that is what you have on hand.
How do I know when it is done baking?
The loaves should be golden brown all over and sound hollow when you tap the bottom. An internal temperature of about 195 degrees F also confirms it.
Can I halve the recipe?
Yes, simply cut every ingredient in half. The method stays exactly the same, just with less dough to knead.

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