Traditional Newfoundland White Bread aka Nan's Bread from Newfoundland
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This recipe is Emily Mardell's grandmother's Gigi's, bread recipe, thus "Nan's Bread". In Newfoundland, homemade bread is made regularly in remote areas, and while it proofs, the sections of the rising dough are sliced off, formed into circles and fried for breakfast. These are called Toutons, and traditionally eaten with Fancy Molasses and butter.
by Valerie Lugonja via Emily Mardell and her Grandmother·published 2017-07-21
04Turn the dough out onto work -surface to knead; knead for 8 minutes, then form into ball and place in large greased bowl.
05Cover dough; proof in warm place for one hour until double in size.
06FOR TOUTONS: Slice off portions of dough, shaping them by hand into rustic circles; lay on cloth until ready to fry.
07Punch dough down; knead a few minutes by hand before resting for another 10 minutes.
08Grease 2 medium loaf pans; divide dough into 4-6 equal portions. Form each division into a ball, placing 2 or 3 balls of dough in each loaf pan.
09Cover with clean tea towel; proof until about 2 inches above rim of loaf pan (approx. 2 hours, depending upon room temperature).
10Bake at 350 F for 30-40 minutes depending on size of pans, or until loaves are golden and sound hollow when tapped.
11Turn loaves onto wire rack to cool; brush tops with melted butter to soften top crust.
12Instructions for Thermomix Machine: Weigh 15 grams sugar and 120 grams tepid water into TM bowl; add packet of yeast and stir for 5 minutes at 37C speed soft. Rest 5 minutes.
13Stir yeast mixture, to combine; 5 seconds at speed 2.
14Into same TMbowl over yeast mixture, weigh 45 grams melted butter, 290 grams lukewarm milk, 375 grams flour, 30 grams sugar, 10 grams salt; stir rigorously to combine until smooth for 1 minute at speed 4 (little longer or higher speed, if required)
15Weigh remaining 260 grams flour into TM bowl; set knead for 4 minutes until dough completely releases from side of TM bowl.
16Grease large bowl with remaining butter; form dough into ball and place in prepared bowl covered with damp cloth and proof in warm place for one hour to ninety minutes, or until double in size.
17FOR TOUTONS: Slice off portions of dough taking care to retain as much air as possible, shape each by hand into rustic circles; lay on lightly floured cloth until ready to fry (Rest 10 minutes after shaping before frying)
18Punch down remaining dough; rest 10 minutes.
19Grease 1 large loaf pan; divide dough into 3 equal portions and form each into a ball. Place 3 dough balls into each loaf pan.
20Cover with clean damp tea towel; proof until about 2 inches above rim of loaf pan (approx. 2 hours, depending upon room temperature).
21Bake at 350 F for 30-40 minutes, depending on size of pan, until golden hollow when tapped.
22Turn loaf onto wire rack to cool; brush tops with melted butter to soften top crust.