Newfoundland White Bread
Discover the simple, homey charm of Newfoundland White Bread, a classic recipe that transforms basic pantry staples into soft, fluffy perfection. With its golden crust and pillowy interior, this traditional bread is a beloved staple in Newfoundland kitchens. Made with all-purpose flour, a touch of sugar, and rich melted butter, the dough comes together easily and rises to magnificent heights thanks to the active dry yeast. The recipe includes straightforward kneading and shaping techniques, making it ideal for both novice and experienced bakers. Perfect for breakfast, sandwiches, or slathered with butter alongside a hearty bowl of stew, this bread is a true testament to comforting, homemade goodness. Give your kitchen the delicious aroma of fresh-baked bread and enjoy the satisfaction of crafting this time-honored Canadian favorite!
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Recipe Information
Ingredients
- 8 cups All-purpose flour
- 3 tablespoons Sugar
- 1 tablespoon Salt
- 2.5 teaspoons Dry active yeast
- 2.5 cups Warm water (110-115°F)
- 4 tablespoons Butter (melted)
- 1 tablespoon Vegetable oil (for greasing)
Instructions
In a large bowl, dissolve the sugar in warm water. Sprinkle the dry active yeast over the water and let it sit for 5-10 minutes until frothy.
Once the yeast is activated, add the melted butter and salt to the mixture and stir well.
Gradually add 4 cups of all-purpose flour to the wet mixture, stirring continuously until a smooth batter forms. Slowly incorporate the remaining 4 cups of flour, one cup at a time, until a soft dough forms and pulls away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. If the dough is too sticky, add a small amount of flour as needed.
Lightly grease a large bowl with vegetable oil. Place the dough in the bowl and turn it to coat evenly with oil. Cover with a damp cloth or plastic wrap and let it rise in a warm, draft-free area for 1 hour or until it doubles in size.
Punch down the dough to release air and divide it into two equal portions. Shape each portion into a loaf and place them into greased 9x5-inch loaf pans.
Cover the loaf pans with a damp cloth or plastic wrap and let the dough rise again for 30-45 minutes or until it doubles in size.
Preheat the oven to 375°F (190°C).
Bake the loaves in the preheated oven for 30-35 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Remove the loaves from the oven and let them cool in the pans for 5 minutes. Then transfer them to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
271 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.3 g | 6% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 386 mg | 17% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 2.5 g | ||
| Protein | 6.7 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 12 mg | 1% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 65 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
