Discover the heartwarming simplicity of Newfoundland White Bread with this classic recipe from my treasured collection of community cookbooks spanning the 60s, 70s, and 80s. This beloved bread, a staple in many Newfoundland homes, embodies the island’s rich baking traditions and the comfort of homemade goodness.
This recipe transforms basic ingredients into a loaf that’s perfectly soft, fluffy, and golden. The magic of Newfoundland White Bread lies in its simplicity and the loving process of kneading, rising, and baking. Each slice brings a sense of nostalgia, transporting you to the cozy kitchens of Newfoundland where the aroma of freshly baked bread fills the air.
Baking this bread is more than just a culinary task; it’s a journey into Newfoundland’s culinary heritage. Whether enjoyed fresh out of the oven with a pat of butter, toasted for breakfast, or as a base for hearty sandwiches, this bread is versatile and comforting.
Embrace the tradition of baking Newfoundland White Bread, and share this timeless recipe with your loved ones. Perfect for both novice bakers and seasoned bread enthusiasts, this recipe is sure to become a cherished favorite in your home.
Newfoundland White Bread Recipe:
- 2 packages yeast
- 1 cup lukewarm water
- 2 teaspoons granulated sugar
- 2 cups scalded milk
- 1 cup lukewarm water
- 1 tablespoon salt
- 2 teaspoons granulated sugar
- 1/2 cup butter
- 12 cups sifted flour.
Add yeast to 1 cup lukewarm water in which 2 teaspoons sugar have been dissolved. Let stand in a warm place for 10 minutes,
Scald milk; add water, salt, sugar and butter to it; cool to lukewarm. Stir dissolved yeast and add it to the lukewarm milk mixture.
Then add half of the flour and beat until smooth. Gradually add remaining flour, blending in last of it with your hand.
Knead dough for 10 minutes or until smooth and elastic.
Place in a greased bowl; grease top of the dough; cover and let rise in a warm place until doubled in bulk (about 1 1/2 hours).
Punch down the dough, form in 4 balls and let rest for 15 minutes.
Then shape into loaves; place in greased pans and let rise until doubled (about 1 hour).
Bake at 400 F. for 35 to 40 minutes.
Why not keep some of the bread dough and make yourself a meal of Newfoundland Toutons.
