A basic Newfoundland bread recipe that is baked in the traditional shape of between 2 and 3 balls of dough - this bread is perfect for sandwiches, toast and for making Toutons with too. This recipe has been adapted and metricated from the website Rock Recipes.
625g strong white flour
5g packet of quick yeast
1 tablespoon sugar
1 1/2 teaspoon salt
500mls milk, tepid
a little butter melted, about 25g
A basic Newfoundland bread recipe that is baked in the traditional shape of between 2 and 3 balls of dough - this bread is perfect for sandwiches, toast and for making Toutonswith too. This recipe has been adapted and metricated from the website Rock Recipes. Suitable for freezing.
Combine the flour, yeast, salt and sugar together in a bowl or in a food mixer with a dough hook; then add the melted butter and milk. Knead until smooth - this will take about 8 to 10 minutes, or if using a food mixer, knead for 4 to 5 minutes until the dough is smooth and has not lumps.
Put the dough into a floured bowl and cover with some cling-film or a clean tea towel, set it somewhere warm and allow to rise for about 1 hour - it should double in size in an hour.
Grease 2 x 2lb (450g) loaf tins with butter and flour a board or the work surface. Tip the dough out onto the floured surface and cut into 4 or 6 equal pieces. Shape each piece into a ball and place 2 to 3 balls of dough into each loaf tin. Cover and allow to rise for a further 1 hour or so - the dough needs to be 2" (5cms) above the sides of the loaf tin.
Bake for 30 to 40 minutes in a pre-heated oven 180C/375F/Gas 5 until well risen and golden brown. (Check the loaves are cooked by carefully turning them out of the tins and tapping the base of the loaves, they should sound hollow if they are fully baked.)
When they are baked, turn them out onto a wire cooling rack and allow to cool. If you want, you can brush the tops of the loaves with some melted butter for a glaze and a slightly softer crust.
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