Breakfast is calling…Float Bake ‹

Bake is a popular breakfast item in Guyana. It requires very few ingredients and is very easy to whip up. There are many types of bake but this is my favorite. It puffs up when its cooked to form a pocket on the inside and is soft and chewy but crispy on the outside.

Bake (Float)

3 cups all purpose flour

1 tbsp baking powder

1/3 cup sugar

4 tbsp butter

pinch of salt

about 1 cup water*

Mix flour, baking powder, salt and sugar together in a bowl. With a fork, or using your hand(quick method) rub butter into flour mixture. Add water to make a firm dough, but not stiff. Dough should be easy to roll. Let dough sit, covered for at least half an hour. Roll dough to about 1/2 inch in thickness and cut with a biscuit cutter. Heat about 3 inches of oil on a medium fire. Fry dough until golden brown, flipping once. Best when served hot.

bake2

Posted by JehanP & filed under Bread, Breakfast. This post has 73 comments.

73 thoughts on “Breakfast is calling…Float Bake”

Pat trotter October 10, 2012 at 4:10 pm

I forgot to let my dough sit for 30 mins so i didnt get the hollow i was looking for to stuff my ackee and salt fish in! but it was awesome anyway, next time will def let it sit.
Tee October 15, 2012 at 5:32 pm

I just had to leave a comment. I just finished making these bakes with my 1 1/2 year old daughter. It was just great. Her role was to flatten the rolls as I didn’t have a cookie cutter available. Aside from that, the bakes came out great. I’ve tried many other bake recipes and yours came out the best. I’ll be visiting often and I plan to try out some pastries next. Thanks alot!
Islander-Trini October 15, 2012 at 7:32 pm

Jehan, you is ah boss girl!!! When ya go put up some Youtube videos? Before or after de book? We waiting!
JehanP Post author October 15, 2012 at 8:09 pm

I’m glad that you enjoyed it. I hope that turns out well also and thanks for supporting!
JehanP Post author October 15, 2012 at 8:10 pm

Islander I’ve been playing with the idea of doing videos but I must say I’m a bit camera shy.
Paula Hogan November 19, 2012 at 7:06 am

Jehan,

I am a Guyanese married to an Aussie and living between Belgium, US and Australia. So delighted to fall upon your site….Do you think that your saltfish and bakes could work for a cocktail party we are having in December?

Paula
JehanP Post author November 19, 2012 at 7:42 am

Hi Paula, thanks for stopping by. I think bake and saltfish would be absolutely perfect. I would simply make the bakes smaller, about the size of a dinner roll or even smaller so it would be 2 or 3 bite sized.
Paula Hogan November 22, 2012 at 7:41 am

Thanks for the response. In the meantime we did a trial run…but our bakes did not rise….where could I have gone wrong?
JehanP Post author November 23, 2012 at 5:06 pm

Hi Paula, maybe the baking powder wasn’t good. Toss it out and try again with new baking powder.
YoungMi January 3, 2013 at 12:54 am

Can I use self rising flour instead of all purpose flour and baking powder?
JehanP Post author January 3, 2013 at 10:36 am

You can but I wouldn’t recommend it because I find that it tastes better this way.
Beverley Hoyte January 17, 2013 at 8:59 pm

OH MY GOODNESS! I just made these bakes and they came out SUPER. Thank you for posting. Now I am hunting for a roti recipe and hoping you have one posted. Thanks again.
Bim246 February 18, 2013 at 8:58 pm

Bajan here, had these in Dominica years ago. These came out so gooood! I found thought that the ones I rolled out thinner and put in oil that was hotter rose more.
meisha February 27, 2013 at 6:17 am

i had to try these for my guyanese husband i am barbadian and he loves them they came out great my first try
naz March 17, 2013 at 11:32 am

Hi …Quick question what’s the average amount of float bake does this recipe makes?
JehanP Post author March 17, 2013 at 4:05 pm

Naz it depends on the size of the bake. I use a bisuit cutter and I get about 12 bakes.
joy March 18, 2013 at 9:08 pm

i love float bakes and make them formy husband all the time. I like to add some freshly grated nutmeg and cinnamon, as well as a wee bit of essence in the water while mixing.
JehanP Post author March 19, 2013 at 5:32 am

Joy that sounds amazing, my mom would add different spices from time to time also.
Teri March 22, 2013 at 12:01 pm

Hi, these are delicious, but I was looking for a bake recipe made with yeast
JehanP Post author March 22, 2013 at 1:30 pm

Hi Teri i don’t have a recipe using yeast.
Mahalia April 1, 2013 at 5:22 am

Your site has become my go to place for recipes. My daughter who is 3 loves these bakes and we all know 3 year olds have some interesting ideas about food. I reduced the sugar a bit but otherwise perfect every time. I always wondered why my aunt use to mix her bake dough hours ahead, Thank you.
Mya Baird May 11, 2013 at 1:43 pm

Made these for the first time today & they came out pro! My dad was rather surprised lol , good recipe .
JehanP Post author May 13, 2013 at 3:06 pm

Thanks Mya, I’m glad that you and your dad enjoyed it.

73 thoughts on “Breakfast is calling…Float Bake”

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