DESCRIPTION:
One of my fondest memories of growing up in a large family in Newfoundland is the unforgettable smell of Mom's homemade bread baking in the kitchen.
Sadly, the old ways are slowly disappearing with the increased popularity of bread machines and bread & roll mixes.
In the spirit of keeping old traditions alive, I would like to share with you this traditional Newfoundland bread-making technique that has been passed down through my family from generation to generation.......

Prepare Yeast:

· Small mixing bowl with 2 cups lukewarm water.
· Add 3 Tbls (24g) of yeast.
· Add 2 Tbls sugar.
· Set aside to hydrate.

Mix Dough (makes 6 - 7 loaves):

· 7lb bag of flour (minus approx 1 - 2 cups).
· Add ¼ cup of salt.
· Add ½ cup of sugar.
· Mix thoroughly through flour with both hands (Tip: Flour will feel lighter as it’s mixed through).
· Add ½ cup of soft margarine.
· Using both hands, work margarine through mixture thoroughly (Tip: Sweep outer rim of mixing tub to ensure all flour is mixed).
· Stir yeast, then add to mixture.
· Using one hand, mix yeast through mixture with grabbing/squeezing motion. Continue squeezing while gradually adding lukewarm water until properly moistened.


1st Kneading:

· Using one hand, start kneading dough (punch only). Sweep bottom, outer rim to mix dry flour into wet dough mixture.
· Continue to knead, using a punch & fold technique. (Tip: If dough appears too wet (i.e. sticks to fingers), lightly sprinkle flour over top and continue kneading (punch & fold).
· When kneaded and folded sufficiently, flip dough over and lightly grease with margarine. Tuck in around bottom to form a large bun.
· Cover and place in warm location to rise. (Tip: May wrap mixing container with a blanket or place in sink partly filled with warm water to encourage rising).


2nd Kneading:

· When dough has risen just above top of mixing tub, press downward with a loose fist to release air bubbles. DO NOT KNEAD.
· Flip dough over and tuck in around bottom of bun.
· Cover and place in warm location to rise again.


Prepare for Baking:

· Grease bread pans lightly but thoroughly with margarine. (Tip: It is a good idea to place pans in oven at 150oF for a few minutes until warm).
· Using one hand, take dough from sides of mixing pan and cut just below knuckles to remove suitable amount for forming bun (approx baseball size).
· Using both hands, repeatedly roll & tuck dough under to form an inverted cup while rotating to achieve smooth upper surface on bun.
· Tap bun on flour. Pat bun to remove excess flour. Ensure that bottom of bun is tightly enclosed.
· Place bun in greased bread pan.
· Repeat until all pans are full.
· Cover pans with tea towel and allow to rise. (Tip: Keep 1st batch (to be baked) on top of stove to accelerate rising, while 2nd batch rests in cooler area of kitchen).
· Pre-heat oven to 325 - 350oF.


Baking:

· Place 3-4 pans in oven at a time to bake for approx 20-30 minutes. Rotate pans and continue baking approx 20-30 more minutes until done. Check periodically during this time.
· When finished baking, remove from pans and place on rack.
· Grease tops of buns generously with margarine, making sure to get between buns.
· Allow to cool, and enjoy !

WARNING ! You will find yourself unable to resist tearing into a loaf the moment it comes out of the oven...Please eat responsibly.