Prep 3 hrs 45 mins
Cook 30 mins
Delicious traditional homemade bread from Newfoundland. I found this recipe on a blog called 'Rock Recipes'. Prep time includes 3 hours resting time to let the dough rise.
- 5 cups flour
- 1 (5 g) package instant yeast
- 2 teaspoons salt
- 2 tablespoons sugar
- 3 tablespoons unsalted butter, melted
- 2 cups milk, warm
- Combine 3 cups of the flour along with the sugar, instant yeast and salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
- Add the melted butter and warm milk.
- Using a wooden spoon or the regular paddle of your electric mixer beat for 4-5 minutes until the mixture is smooth with no lumps. If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 2 cups of flour. If not using an electric mixer keep mixing in the flour gradually until a soft dough forms that leaves the sides of the bowl.
- Turn the dough out onto the countertop or bread board to knead. You may need to use a little less or a little more flour, this is not uncommon. Knead the dough for an additional 10 minutes either in the electric mixer or on a bread board or countertop.
- Cover dough and leave to rest and rise for one hour.
- Punch the dough down and knead it for a few minutes by hand before letting it rest for another 10 minutes.
- Grease 2 medium loaf pans. Divide the dough into 6 equal portions, forming each division into a ball. Place 3 balls of dough in each loaf pan.
- Cover with a clean tea towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2 hours depending on room temperature.
- Bake at 375 degrees F for 30-40 minutes depending on the size of the pans that you are using.
- When baked, turn loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.
I am from Newfoundland. This bread does recipe does to resemble any thing like what was passed down to me from my mom and from my grandmother and so on. We never use milk. We also used vegetable shorting with the margin. You still get bread with this recipe but is dense and not authentic to 1800's ingreadents.
Hi All, ok...attempted this recipe 2 times....awesome tasting bread...but dense...not light and fluffy like my mom's .... don't know what I'm doing wrong...I knead and knead and knead, as I my mom does...but it doesn't rise in the hour to double in size...nor does it rise in the pan...pleases I welcome ideas ..... Thanks
Mmmm. Tastes just like I remember the bread from my childhood tasting. I'm reminded of how wonderful it was to come home from school to a house filled with the smell of bread and the counters lined off. I'm glad I found this recipe for 2 loaves because my mom's makes about 12 and it's not so much a recipe as it is a bag of this and a handful of that. lol Great recipe! Spot on! We make the best everything here in Newfoundland although I may be a little bias!