Newfoundland White Bread

“I am going to learn to make bread to-morrow. So you may imagine me with my sleeves rolled up, mixing flour, milk, saleratus, etc., with a deal of grace. I advise you if you don’t know how to make the staff of life to learn with dispatch.”
Emily Dickinson

Newfoundland. Not only is it a ruggedly beautiful Canadian province and a dog of fluffy persuasion, but (as I have recently learned) it’s a variety of delicious home-made white bread as well.

This is the best Canadian recipe I’ve tried since Nanaimo Bars. It’s also the only Canadian recipe I’ve tried since Nanaimo Bars, but still… it’s a good recipe. I mean, there is nothing like homemade bread, amiright?

Newfoundland White Bread(from Rock Recipes)

Makes 2 medium loaves

  • 5 C flour
  • 2 1/2 tsp (or 1 packet) instant yeast
  • 2 tsp salt
  • 2 Tbsp sugar
  • 3 Tbsp butter, melted
  • 2 C warm milk

 

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. Add extra flour as needed. 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 4 equal portions, forming each division into a ball. Place 2 balls of dough in each loaf pan. Cover with a clean towel and allow the dough to rise until it is about 2 inches above the rim of the pan, about 2 hours.

Bake at 375 degrees for 30-40 minutes.

When baked, turn loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the top crust.

 

 

 

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