Recipe > Floats
This recipe is influenced by my Guyanese heritage. As a West Indian child growing up in Antigua, I was accustomed to having what we call Johnny Cakes with saltfish and chop-up (a combination of stewed eggplant, ochra and spinach) every Sunday morning for breakfast. Having had formal culinary training, I have a keen understanding as to how a specific technique can result in quality food. – So after numerous attempts, I accidentally happened upon this technique to making these light and delicious breads called Floats instead of its heavier cousin Johnny Cakes or what is also called Bakes.
Ingredients: Approximate yield: 4lbs 6ozs
1 ½ lbs Warm Water
2 TB ¾ tsp Dry Yeast
1 lb Whole Wheat Flour
1 ½ lb White flour
3 tsp Salt
3 TB Sugar
¼ tsp Ground Cinnamon
2 oz Non-fat milk Solids (dry milk)
1 ½ oz Shortening ( ¾ oz butter plus ¾ oz Crisco)
As Needed Oil for frying
Place water in mixing bowl then add the yeast.
Over a low flame, use hand to stir the yeast and water as the yeast is diluted
Remove bowl from heat as your fingers start to become hot and add the remaining ingredients.
Mix for twelve (12) minutes until the dough is smooth
Let the dough ferment (rise to double its size), place on a workbench and punch out the dough.
Using a rolling pin, roll out the dough about 1/8” thick. Use a cookie cutter to cut dough in rounds or squares.
Place 1 cup of vegetable oil into 10”-frying pan and heat oil to 375 degrees, begin frying dough.
When the floats are fried, lift them from the oil and let excess oil drip off. Place floats in one layer on absorbent paper.
You will surely enjoy seeing the dough rise in-front of your eyes as it is transformed into a very attractive and delicious fried bread, FLOATS – an adaptation of the Guyanese Floats.