Butter loaf has been a Trini staple for more generations than I can count. It certainly was already the de facto sandwich bread when my 80+ year old father was a boy. Stories of neighbours passing fresh loaves over fences to each other is something firmly in our past now, however the bread remains both as a fixture in local bakeries and in supermarkets as well. The quality of bakery versions varies, however mass produced supermarket versions I have found are often lacking in both texture and flavour. My favourite butter loaves are medium density, slightly chewy, with that distinctive buttery flavour and smell.

Recipes for this bread are hard to come by. Family secrets are closely guarded, and cookbooks have stayed away from sharing their authors own versions. In part this is because the storebought versions are still so easy to come by...

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