Guyanese bake is an easy, versatile way to add something special to soup or enjoy as a tasty snack or breakfast on its own.

These circular disks of dough, commonly referred to as roast bakes when baked in an oven and flotte or fry bakes when fried, can be found all throughout the Caribbean and have both Indian and West African roots.

Ingredients

Guyanese Bake is an easy, quick and versatile Caribbean bread that is both sweet and savory, perfect for fast entertaining. Moreover, its many different shapes and sizes enable it to fit seamlessly with whatever meal preparations need be completed.

To create the dough, you will require several ingredients:

Sugar (brown is recommended)

Baking Powder/butter (preferred unsalted)

Salt Reducing Agent, known as Sod Salt.

Once all your ingredients have been collected, begin by mixing the dry ingredients in a large bowl: all-purpose flour, baking powder, sugar and salt should all be combined thoroughly using either a whisk or hand-held mixer. When this step has been completed, begin incorporating butter by rubbing it directly into the dry ingredients; once this step has been accomplished begin incorporating warm water until all your ingredients have combined into an elastic dough-like substance.

Once the dough has been formed into small circular disks, they can be deep fried in a large saucepan of oil until both sides have turned golden brown. When removed from the heat, place them on a paper towel for any excess oil to drain away, before serving as snacks or breakfast dishes with stews and other savory dishes.

Preparation

Bakes are a popular dish across the Caribbean. When baked in an oven they’re called roast bakes while when fried they’re known as float or fry bakes in Guyana. Boasting Indian and West African roots, bakes can often be found accompanied by stews or even filled with salt fish (in Guyana). Sweet versions may also exist!

For creating these tasty disks, several key ingredients will be necessary. A small and large mixing bowl are necessary; one will hold warm water with sugar while the other holds all other necessary components needed for dough formation; these include All Purpose Flour, Yeast, Baking Powder and some Sugar.

Rolling pins are essential tools for shaping dough into delicious bakes. A large saucepan will allow you to cook the baked goods while keeping them warm while they finish frying, while an attractive dish towel keeps your baked treats warm during frying and can store extra baked goodies in your refrigerator for up to one week after.

Cooking

Guyanese bakes, also referred to as roast bakes when cooked on a griddle or oven and float bakes or fry bakes when deep-fried, are an integral part of Caribbean life and breakfast staples in many islands. With their straightforward design and easy preparation process, these versatile and tasty breakfast items have quickly become favorites among many.

This recipe requires minimal ingredients that you are likely already stockpiling in your kitchen: Warm water for dissolving brown sugar; all-purpose flour for creating dough; baking powder to lighten; salt for flavoring and butter to brush over baked goods during their journey to being delicious treats! Large saucepan should be used when preparing and cooking these goodies while a clean dish towel should be placed over freshly-prepared ones to keep them warm while you make more batches of float bakes.

Though their exact origin remains unclear, these disks of fried dough definitely have Indian and West African roots. Similar to mandazi which are popularly eaten across India and West Africa.

Serving

Guyanese Bakes are delicious savory bites often enjoyed alongside stews or as part of breakfast fare, while they are a versatile pantry item that can last in the refrigerator up to one week and be microwaved for 30-second increments using damp paper towel wrapper and microwaves. When heated back up they are easily reheated by simply wrapping in damp paper towel then microwaving for 30 second increments until warm again. Guyanese Float Bakes have heavy Indian and West African influences as well, with names that vary between islands but all have similar flavors and textures – such as roast bakes when cooked over griddle, baked bakes when baked in oven as well as float fry bakes when deep fried – but all have similar flavour and textures which all share similar characteristics when eaten like roast bakes when served griddle-cooked this delicious Caribbean treat also known by various names such as roast bakes when cooked on griddle; roast bakes when cooked over griddle; baked bakes when cooked in an oven float bakes when deep fried while floating or fry bakes when deep frying called “float bakes”, fry bakes when deep fry when fried and then floated then float bakes when deep fried as Float bakes or fry bakes when deep fried or fry bakes when deep frying as float or fry bakes when deep frying into shape by name or texture when known by another name when known as roast bakes when baked then fry; when deep when baked in an oven and when baked this way or when deep when deep when deep-frying as flo fried they will give float/fishing as fry bakes when deep or fry bakes would also known by various names may also known by another name when known fried when known by many other names are often known by name when when done when made.

Lisa