White
Bread or Toutons
2 pks active dry yeast
1 cup lukewarm water
2 tsp sugar
2 cups milk, scalded
1 cup cold water
1 tbsp salt
2 tbsp sugar
¼ cup butter or shortening
9-12 cups flour, all purpose (the amount will vary)
Toutons:
¼ - ½ lb salt pork, diced
molasses, heated
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar
have been dissolved. Let stand in warm place for 10-15
minutes or until frothy. Scald milk; add butter and stir
until melted, then add water, salt and sugar; cool to
lukewarm. Stir dissolved yeast and add to lukewarm milk
mixture, then quickly add half of flour and beat with wooden
spoon until smooth. Gradually add remaining flour until too
stiff to knead in a bowl. Turn out onto a floured board and
knead. Add flour until a moist dough, which no longer sticks
to the board, is obtained. Knead dough a further 10 minutes
until surface is smooth and elastic. Place in oiled bowl and
oil surface of dough; cover with a clean damp cup towel and
let rise in a warm place until doubled in bulk (about 1 ½
hours). Punch down dough and shape into bread loaves or
toutons. To make bread; shape dough into three loaves; place
in greased loaf pans and let rise until doubled (1-2) hours.
Bake 400 degrees F for 35-40 minutes or until it sounds
hollow when tapped on the bottom.
Toutons:
Fry salt pork until brown and crisp. Remove pork
scrunchions. Break off small pieces of dough the size of an
egg; flatten dough in palms of hands until ½ inch thick. Fry
bread dough in pork fat until browned on both sides. Serve
warm with molasses, butter, applesauce, golden syrup ,
marmalade or cinnamon. Makes 3 loaves or (2 loaves and
toutons).
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