Toutons — Newfoundland fried bread
Small rounds of yeasted dough, flattened and gently fried in bacon fat.
Active time35 min
Cooking20 min
Total2 h 30 minResting : 1 h 45 min
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Ingredients
- 2 tbsp softened unsalted butter
- 1 and a half cups of lukewarm water
- 3 and a half cups of wheat flour
- a quarter of a cup of ready-rendered bacon fat
- 2 tsp active dried yeast
- 2 tsp salt
- 1 tbsp sugar
Preparation
Stir the sugar into the lukewarm water in a bowl. Sprinkle over the yeast and leave for about 10 min, until foamy on top.
1 and a half cups of lukewarm water2 tsp active dried yeast1 tbsp sugar- mixing bowl
- spoon
Add the flour, salt and softened butter. Mix, then knead by hand for about 8 min, until smooth and springy. Cover the bowl with a clean cloth and leave in a warm place for about 90 min, until doubled in size.
2 tbsp softened unsalted butter3 and a half cups of wheat flour2 tsp salt- mixing bowl
- clean cloth
Knock back the dough and pull off golf-ball-sized pieces. Flatten them to about 1.27 cm thick. Heat the bacon fat in a large frying pan over medium heat. Fry the rounds in batches for about 4 min per side, until deep golden and cooked through. Keep the heat moderate so the crust does not brown before the centre cooks. Serve warm as bread alongside a meal.
a quarter of a cup of ready-rendered bacon fat- frying pan
- spatula
Allergens
- Gluten
- Milk