I lived, as a youth, in the 1960s in rural Jamaica - Portland. We didn't have yeast, cinnamon or self- rising flour (already have baking powder). And when yeast is used, you don't put the salt directly on it, because it retards or kill it. Our flour then was low gluten, called counter flour (sold by weight), so it could be vigorously mixed without concern. And the spice was basically grated dry nutmeg and some ground pimento (allspice). So all our dry ingredients were mixed separately i.e. counter flour, dry spices, salt, baking powder & a pinch of baking soda. Yet the result & taste were excellent!?
