Caribbean butter bread recipe

ByRenee Robley Posted onJanuary 3, 2020

Warm, soft, and buttery—this Caribbean butter bread is the loaf of your dreams. It’s sturdy enough for the perfect sandwich yet pillowy when eaten straight from the pan. Ready to break your “eat less flour” resolutions?

Two baked loaves of Caribbean butter bread with one sliced to show the inside.

Every year, I swear I’m going to eat less flour. And every year, I break that promise, especially when it comes to sharing recipes like this.

I couldn’t keep this one from you. This homemade Caribbean butter bread deserves its flowers.

Bread baking is a big deal in the Caribbean. We don’t just bake—we share. It’s rarely just one loaf; it’s a tray full for neighbors, family, and that one friend who is always “just passing by.”

White bread is my weakness, and this butter bread? Right at the top of the list

Table of Contents

What is butter bread?

Caribbean butter bread is a soft, golden loaf that’s brushed with melted butter during the shaping process, giving it a rich, buttery flavor and a slightly crisp crust. The inside stays tender and smooth, perfect for slicing.

It’s a sandwich-style bread—similar in use to Jamaican hard dough bread—but we don’t bake this one in a loaf pan. Instead, it’s rolled and baked freeform on a tray, giving it that signature shape.

In Caribbean bakeries, butter bread is a staple. We’d buy it alongside hops bread and enjoy it with butter, cheese, or a generous swipe of guava jelly.

How to Make This Caribbean Butter Bread

Ingredients

You don’t need anything fancy to make this buttery loaf, just a few pantry staples. Here’s what goes into the dough:

Flour, yeast, sugar & salt – The foundation of the dough. All-purpose flour keeps it soft, sugar helps feed the yeast, and salt balances the flavor.
Butter & vegetable shortening – This combo gives the bread its richness and soft texture. You can use all butter if you don’t have shortening, though the texture may be slightly different.
Whole milk & warm water – These bring moisture to the dough and help activate the yeast. You can swap in evaporated milk (diluted slightly with water) if that’s what you have on hand

You’ll also need extra melted butter for brushing the dough before rolling and again before baking. Don’t skip it, it’s what gives this bread its signature buttery layer.

Instructions

1. Make the dough

In a large mixing bowl (or the bowl of your stand mixer fitted with a dough hook), combine the flour, sugar, salt, and yeast.

Add in the softened shortening, warm water, and milk. Mix until a soft, smooth dough forms. If using a stand mixer, keep it on a moderate speed (about Speed 2 on a KitchenAid). Knead for about 2–3 minutes – this equals 10–12 minutes by hand.

Tip: Lightly oil your dough hook to help keep the dough from climbing up while kneading.

2. First rise

Cover the bowl with plastic wrap or a clean, damp towel. Let the dough rise in a warm place for about an hour, or until it has doubled in size.

Butter bread mixture in a silver covered with plastic wrap as it yields.

3. Shape the dough

Once risen, punch down the dough and divide it into two equal parts.

On a lightly oiled surface (or silicone mat), roll each piece into a rough circle using a rolling pin. Don’t worry about making it perfect.

Brush the surface of the rolled dough with melted butter; don’t be shy with it.

Rolled out bread dough and melted butter being brushed on the dough.

4. Roll and rest

Starting at one edge, roll the dough up tightly into a log, jelly-roll style. If butter squeezes out, that’s totally fine.

Carefully transfer the rolled dough onto a parchment-lined baking sheet. Position the seam side down to prevent it from opening during baking.

Cover the loaves with a towel and let them rest again for about 20 minutes while the oven preheats.

Preheat the oven to 350°F (175°C) during this second rise

Dough of bread being rolled up into a loaf.

5. Bake

Right before baking, brush the tops of the loaves with more melted butter.

Bake for 20–25 minutes, or until the loaves are golden brown. Oven times may vary, so keep an eye on them.

Golden brown baked Caribbean butter bread, in a tray.

Tips for baking bread

Here are some things I’ve learned (sometimes the hard way!) while getting this loaf just right:

Pick the right yeast: You can use dry active or instant yeast. Just remember:
- Instant yeast can be mixed right into the flour.
- Dry active needs to be dissolved in warm water first.
Mind the water temp: Warm water helps activate the yeast, but if it’s too hot, it’ll kill it. I do the two-finger test, dip your fingers. If it’s too hot to hold them in, it’s too hot for your dough.
Preheat your oven properly: Give your oven at least 20 minutes to heat up before baking. Bread likes a consistent, hot start.
Let the bread cool (even if it’s hard): I’m the first to admit I fail this one often—hot bread and cheese are a weakness. But letting the bread cool before slicing helps avoid cracks or squashed slices.

Storage

After all that work, let’s make sure your bread stays fresh.

Room temperature: Store your cooled loaf in a bread box or an airtight container. This helps maintain softness while preventing mold.
Plastic wrap: You can also wrap the whole loaf or slices tightly in plastic wrap. Just know this might soften the crust a bit.
Freezing: To keep bread fresh longer, slice it after it’s cooled and freeze the individual slices. Wrap them tightly and store in a freezer-safe bag. When you’re ready, just toast or warm up as needed—no need to defrost.

Slices of butter bread in a tray with a loaf in the background.

What to serve with butter bread?

This Caribbean butter bread shines on its own, but it’s even better with something to sop up. Pair a thick slice with:

Stew oxtail – Rich and flavorful with that buttery bread? Yes please.
Stew chicken wings – A Sunday classic that just makes sense.
Guinness lamb stew – Deep flavor meets soft, golden bread.
Steamed conch – A light but savory companion.

Or go sweet and try one of these dessert breads:

Frequently Asked Questions

How do I know when my butter bread is done baking?

It should be a rich, golden brown color on top. And when you tap the bottom, it should sound hollow.
The internal temperature should be around 190–200°F (use an instant-read thermometer if you have one).

Can I bake this in a loaf pan?

This recipe is meant to be baked freeform on a baking sheet, but if you prefer a more structured shape, you can bake it in a greased loaf pan. Just expect a slightly different crust texture.

Can I use all butter instead of shortening?

Yes! Using all butter will still give you a soft loaf, though it might be slightly less tender than the butter-shortening combo.

What can I eat with Caribbean butter bread?

This bread is perfect on its own, with cheese, or spread with guava jelly. It also makes a great side for stew chicken, oxtail, or a slice of fried cheese and tomato for breakfast.

Can I freeze Caribbean butter bread?

Absolutely. Slice it once cooled, wrap the slices tightly, and freeze. You can pop individual slices into the toaster or oven straight from the freezer.

Can I use evaporated milk instead of whole milk?

Yes. Just dilute the evaporated milk with a bit of water to bring it closer to the texture of whole milk (about ¾ cup evaporated milk + ¼ cup water). It works great and still gives the bread a lovely richness.

What can I eat with Caribbean butter bread?

This bread is perfect on its own, with cheese, or spread with guava jelly. It also makes a great side for stew chicken, oxtail, or a slice of fried cheese and tomato for breakfast.

Recipe

An overhead shot of a loaf of butter bread with some slices/

Caribbean Butter Bread

A simple popular Caribbean butter bread loaf recipe where the bread is rolled up with butter. Perfect to eat alone or create the perfect sandwich.

Print Recipe Pin Recipe

Prep Time 1 35

Cook Time 30

Total Time 2 5

Servings: 32

Course: Bread, Breakfast

Cuisine: Caribbean

Calories: 173

Ingredients Method Nutrition Notes