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The Best Homemade White Bread. Bread baking is on the rise because nothing says home baked comfort food goodness like a perfectly baked crusty loaf of homemade bread, fresh from the oven. This recipe is well over 40 years onetime and turns out perfectly every time.

The Best Bootleg White Bread

Originally published January 2008.

When I remember of Newfoundland baking, the first thing that comes to mind is homemade breadstuff rise high in a higher place big bread pans in 2 or three bun loaves. Every bit a child of the 60'southward and 70's in Newfoundland, it was nonetheless the rule rather than the exception to find bootleg bread in many homes.

The women in my extended family all withal fabricated homemade bread during my childhood.

With freezers in most homes by that point, though, daily breadstuff blistering was no longer necessary. Yet many baked at least in one case or twice a week.

Molasses & butter on fresh broiled staff of life is a real Newfoundland tradition.

Who made the best bootleg white bread?

Debates within the family were mutual on the topic of who fabricated the all-time bread. A proficient bargain of pride was taken in the ability to plow out a good batch.

…I ever liked my moms twin sister, Aunt Moo's (Muriel), the all-time. 😉

Some senior ladies with large families of 10 or more children have told me numerous stories over the years. Stories of blistering big batches of eight, 10, 12 or more than loaves every day. Plus

twice on Saturdays and then as to avoid blistering on a Sunday.

It was hard piece of work back and then keeping all of those kids fed. I don't think most would be up to the job these days.

The Best Homemade White Bread

Nan's Homemade White Bread loaves were huge!

The loaves seemed much larger in those days and not simply considering I was much smaller! I've seen some pretty big bread pans used in my time.

I remember it was necessary to trim the side off a slice of Nan Morgan'due south breadstuff just to go it in her driblet down side toaster. That'south the old fashioned kind that only toasted on one side and you had to turn the slice over to toast the other side.

Coming from a large family myself, the 2d side was almost never toasted. That's because information technology would have taken too long to make toast for all of our tribe.

I must have been about x before I had bread toasted on both sides. LOL!

Fussell's Foam. The perfect topper for pies, tarts and many desserts.

One of the things we all enjoyed dorsum when I was growing up was thick slices of fresh bread topped with jam and Fussels canned foam. Now that I think of it, that was very much like what the British do with scones .

Nowadays I sometimes make Homemade Clotted Cream which is just amazing too!

Homemade bread with jam and cream. A taste of my childhood.

I even so admire it to this day. Most recently I had it with our Partridgeberry Apple Jam . It definitely brought me strait back to childhood.

Keeping a tradition alive.

It is at present much more of a rarity to find families who bake bread on a regular basis. Nevertheless, I have tried to keep that tradition as part of my ain family life.

I accept been baking breadstuff with my own children since they accept been able to stand on chairs at the table and knead their own piddling assurance of dough.

They still honey making it and my son in particular cannot go more than a few days without his prepare of bootleg bread. Although we try to encourage more whole grain varieties these days. Withal, he'd take apparently bootleg white bread over any other kind.

The All-time Bootleg White Bread

Bootleg White Breadstuff in smaller batches.

These days we make much smaller batches in much smaller breadstuff pans, usually no more than than a couple of loaves at a fourth dimension. Often, I now prefer to apply dispensable aluminum loaf pans that make more than toaster friendly sized slices.

Recently I've acquired some very dainty narrower, longer pans that make ideal sized slices. It much less likely to over bake your breadstuff in aluminum pans equally they do not carry the oestrus every bit much as heavier pans.

Recently, I received an email request for a good bones homemade bread recipe from a immature Newfoundlander living in Alberta. She wanted a recipe for "real Newfoundland Homemade bread."

I don't know that such a affair definitively exists. But, I tin requite you the recipe that I have been using myself with slight evolutions for over 30 years.

So go make bread and share information technology. You're jump to make someone happy.

The Best Homemade White Bread

Don't forget the toutons!!

There is no way to talk virtually making homemade bread in Newfoundland without mentioning one affair. The joys of one of the province'southward favourites, Toutons!

If you've never tried these pan fried pieces of leftover bread dough, you are in for a serious care for. I talk all about Toutons in this post.

Toutons – a real Newfoundland favourite!

Measuring flour correctly.

It is easy to over measure flour for whatever recipe by equally much as 30% or more every bit you can see in the photo below. Both are one cup of flour but one weighs much more. Read more on how to avoid this common blistering pitfall in our post on How to Measure Flour Correctly .

How yous mensurate flour is important. It tin result in mis-measurement of up to 34%.

2020 update on an often asked question.

Many people take asked nigh the shape of the loaves nosotros broil here in Newfoundland. I exercise not accept a definitive answer for the reason for a 3 bun loaf, although nosotros mostly made two bun loaves when I as growing up.

I've been told at that place is a connexion to the Holy Trinity, and was a way of approving the loaf and so that information technology would rise well. I know many traditional bakers who would make the sign of the cross over the breadstuff when it was prepare out to ascent. So, this does brand sense to me.

Others say information technology's so that there will exist more "love slices" or "kissing slices". Those are the slices cut from where the dough balls meet.

The chaff on these slices is a little softer from being in that slightly sheltered crater between the individual loaf sections. In may families they were e'er the preferred slices. I know a few families where the kids always fought over them.

Any the reason, it seems to be a particular baking quirk from this part of the world. Endeavour information technology. Y'all may begin fighting for a "love slice " yourself.

Brunch lover?

You lot'll find dozens of other dandy recipes similar this in our Breakfast & Brunch Category and even more ideas in our Muffins, Tea Buns & Scones Category.

Like this Homemade White Bread recipe?

You'll observe many more locally inspired recipes in our Newfoundland Category .

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Plus you'll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.

The Best Bootleg White Bread

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Prep Time: 4 hours

Cook Time: 40 minutes

Full Time: iv hours 40 minutes

The Best Homemade White Bread - cipher says domicile baked condolement food goodness like a perfectly baked crusty loaf of bootleg bread, fresh from the oven. This recipe is well over 40 years one-time and turns put perfectly every time.

Ingredients

6 1/2 cups (approximately) all purpose or breadstuff flour
one pkg, 5 grams traditional active dry yeast
2 tsp fine common salt
3 tbsp sugar
3 tbsp melted butter
2 cups lukewarm whole milk
1/2 cup lukewarm water

Instructions

Dissolve one tbsp of the sugar in the one-half cup of lukewarm water. Sprinkle the yeast over the surface of the water and allow stand for virtually xv minutes until the yeast foams well, then stir information technology up.If you prefer to use instant yeast, merely add information technology to the flour mixture in the instruction beneath.
Combine 3 cups of the flour along with the two tbsp sugar and 2 tsp common salt in a large bowl or in the bowl of a large electric mixer that uses a dough hook.
Add the prepared yeast, melted butter and warm milk.
Using a wooden spoon or the regular paddle of your electrical mixer mix for 4-5 minutes until the mixture is smoothen with no lumps.

Mixer or paw kneading

If using an electric mixer, switch to the dough hook at this point and begin to slowly incorporate the remaining 3 1/ii 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. (Note: Y'all may need to use a picayune more flour. Depends on the time of year and humidity sometimes. If you accept a to add some other one/2 cup or so, don't worry. Add only enough flour to form a dough that releases from the sides of the bowl and remains slightly tacky but able to be handled with your bare hands.)
Plough the dough out onto the counter top or staff of life board to knead.
Knead the dough for an additional 10 minutes either in the electrical mixer or using your hands on a bread board or counter top.

The rise

Cover dough and leave to rest and rise for one hour. Punch the dough down and knead it for a few minutes by hand earlier letting it rest for some other 10 minutes.
Grease 2 medium loaf pans. Divide the dough into 4-six equal portions. Form each partitioning into a ball. Place 2 or 3 balls of dough in each loaf pan.
Comprehend 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.

Cold proofing

(Note: At this stage, the staff of life dough tin be common cold proofed overnight in the fridge if yous desire to serve information technology freshly broiled early on the next twenty-four hour period or just want to salve time in advance. Just cover the pans with a make clean tea towel. You can spray the surface of the dough with water from a spray bottle to prevent the surface of the dough assurance from becoming too dry if yous like but this is not really necessary with the humidity in about fridges. Only remove the pans from the fridge in the morning and allow them to finish raising to about 2 inches above the pan rim every bit shown in the photograph higher up, which could exist another 1-2 hours and broil equally directed below.)

Baking

Bake in a preheated oven at 350 degrees F for 30-40 minutes depending on the size of the pans that y'all are using. The loaves should have a golden crust and sound hollow when tapped to be fully broiled.
When baked, turn loaves out onto a wire rack to cool. Brush the tops with melted butter if desired to soften the elevation crust.

Notes

The nutritional data provided is automatically calculated by third political party software and is meant as a guideline but. Exact accurateness is not guaranteed. For recipes where all ingredients may not exist used entirely, such as those with coatings on meats, or with sauces or dressings for instance, calorie & nutritional values per serving will likely be somewhat lower than indicated.

Nutrition Information

Yield

twenty

Serving Size

thou
Amount Per Serving Calories 63 Total Fat 3g Saturated Fat 2g Trans Fatty 0g Unsaturated Fat 1g Cholesterol 7mg Sodium 257mg Carbohydrates 8g Cobweb 0g Sugar 3g Protein 2g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline but. Exact accurateness is not guaranteed. For recipes where all ingredients may non be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.