Lambes' Johnny Bread
This is my family recipe for Johnny Bread. My mother has been making this for as long as I can remember. No Bermudian cook is without her own recipe for Johnny Bread!
- Preparing Time: 10 minutes
- Total Time: 8 minutes
- Served Person: 6
bread
breakfast
brunch
bermudian
fry
grains
fall
light
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 egg
- 1 cup sugar
- 1 tsp salt
- 1 cup milk
- oil for frying
- 3 cup flour
- 3 tbsp baking powder
- 1/2 cup margarine or shortening
- Carbohydrate 159.49335 g
- Cholesterol 36.0633333333333 mg
- Fat 31.92795 g
- Fiber 2.29690003586561 g
- Protein 9.30401666666667 g
- Saturated Fat 6.182655 g
- Serving Size 1 1 Serving (235g)
- Sodium 642.136833333333 mg
- Sugar 157.196449964134 g
- Trans Fat 1.26654666666666 g
- Calories 949 calories
Cut margarine into dry ingredients until crumbly. Mix the milk and egg together and slowly add to the crumb mixture. Combine thoroughly and knead on a floured board until well incorporated and not too sticky. Break off pieces about the size of a tennis ball. Flatten and fry in shallow oil (about 1/2 an inch) over a medium flame until golden. Repeat on other side. Drain on paper towels and serve with butter and/or cheese. Enjoy! (Frying this can be a little tricky. You don't want the bread to be too flat because you won't be able to split and butter them properly. Too thick, and they'll be gummy on the inside. I guess an easier method would be to roll out the dough and cut with a large circle cutter. )
