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 old and turns out perfectly every time.<\/span><\/h2>\n![\"The](\"https:\/\/www.rockrecipes.com\/wp-content\/uploads\/2008\/01\/DSC_0221-4.jpg\")
<\/p>\nThe Best Homemade White Bread<\/p>\n<\/div>\n
Originally published January 2008.\u00a0<\/span><\/p>\nWhen I think of Newfoundland baking, the first thing that comes to mind is homemade bread rising high above large bread pans in 2 or 3 bun loaves. As a child of the 60\u2019s and 70\u2019s in Newfoundland, it was still the rule rather than the exception to find homemade bread in many homes. <\/span><\/p>\nThe women in my extended family all still made homemade bread during my childhood. <\/span><\/p>\nWith freezers in most homes by that point, though, daily bread baking was no longer necessary.\u00a0Still many\u00a0baked at least once or twice a week.<\/span><\/p>\n![\"molasses](\"https:\/\/www.rockrecipes.com\/wp-content\/uploads\/2020\/03\/DSC02241-1.jpg\")
<\/p>\nMolasses & butter on fresh baked bread is a real Newfoundland tradition.<\/p>\n<\/div>\n
Who made the best homemade white bread?<\/span><\/h3>\nDebates within the family were common on the topic of who made the best bread. A good deal of pride was taken in the ability to turn out a good batch. <\/span><\/p>\n\u2026I always liked my moms twin sister, Aunt Moo\u2019s (Muriel), the best. \ud83d\ude09<\/span><\/p>\nSome senior ladies with large families of 10 or more children have told me numerous stories over the years. Stories of baking large batches of 8, 10, 12 or more loaves every day. Plus<\/span><\/p>\n twice on Saturdays so as to avoid baking on a Sunday. <\/span><\/p>\nIt was hard work back then keeping all of those kids fed. I don\u2019t think most would be up to the task these days.<\/span><\/p>\n![\"The](\"https:\/\/www.rockrecipes.com\/wp-content\/uploads\/2008\/01\/IMG_0800-edit-loaf-600-1-2.jpg\")
<\/p>\nThe Best Homemade White Bread<\/p>\n<\/div>\n
Nan\u2019s Homemade White Bread loaves were huge!<\/span><\/h3>\nThe loaves seemed much larger in those days and not just because I was much smaller! I\u2019ve seen some pretty big bread pans used in my time. <\/span><\/p>\nI<\/span> remember it was necessary to trim the side off a slice of Nan Morgan\u2019s bread just to get it in her drop down side toaster. That\u2019s the old fashioned kind that only toasted on one side and you had to turn the slice over to toast the other side. <\/span><\/p>\nComing from a large family myself, the second side was almost never toasted. That\u2019s because it would have taken too long to make toast for all of our tribe. <\/span><\/p>\nI must have been about 10 before I had bread toasted on both sides. LOL!<\/span><\/p>\n![\"Can](\"https:\/\/www.rockrecipes.com\/wp-content\/uploads\/2016\/02\/Can-of-Fussells-Cream-opened-with-spoon-inside.jpg\")
<\/p>\nFussell\u2019s Cream. The perfect topper for pies, tarts and many desserts.<\/p>\n<\/div>\n
One of the things we all enjoyed back when I was growing up was\u00a0 thick slices of fresh bread topped with jam and Fussels canned cream. Now that I think of it, that was very much like what the British do with scones<\/strong><\/a><\/span>.<\/span><\/p>\nNowadays I sometimes make Homemade Clotted Cream<\/strong><\/a><\/span> which is just amazing too!<\/span><\/p>\n![\"White](\"https:\/\/www.rockrecipes.com\/wp-content\/uploads\/2020\/03\/White-bread-with-jam-and-cream.jpg\")
<\/p>\nHomemade bread with jam and cream. A taste of my childhood.<\/p>\n<\/div>\n
I still adore it to this day. Most recently I had it with our Partridgeberry Apple Jam<\/strong><\/a><\/span>. It definitely brought me strait back to childhood.\u00a0<\/span><\/p>\nKeeping a tradition alive.<\/span><\/h4>\nIt is now much more of a rarity to find families who bake bread on a regular basis. However, I have tried to keep that tradition as part of my own family life.<\/span><\/p>\n I have been baking bread with my own children since they have been able to stand on chairs at the table and knead their own little balls of dough. <\/span><\/p>\nThey still love making it and my son in particular cannot go more than a few days without his fix of homemade bread. Although we try to encourage more whole grain varieties these days. Still, he\u2019d take plain homemade white bread over any other kind.<\/span><\/p>\n![\"The](\"https:\/\/www.rockrecipes.com\/wp-content\/uploads\/2008\/01\/DSC_0155-1.jpg\")
<\/p>\nThe Best Homemade White Bread<\/p>\n<\/div>\n
Homemade White Bread in smaller batches.<\/span><\/h5>\nThese days we make much smaller batches in much smaller bread pans, usually no more than a couple of loaves at a time. Often, I now prefer to use disposable aluminum loaf pans that make more toaster friendly sized slices. <\/span><\/p>\nRecently I\u2019ve acquired some very nice narrower, longer pans that make ideal sized slices. It much less likely to over bake your bread in aluminum pans as they do not carry the heat as much as heavier pans.<\/span><\/p>\nRecently, I received an email request for a good basic homemade bread recipe from a young Newfoundlander living in Alberta. She wanted a recipe for \u201creal Newfoundland Homemade bread.\u201d <\/span><\/p>\nI don\u2019t know that such a thing definitively exists. But, I can give you the recipe that I have been using myself with slight evolutions for over 30 years. <\/span><\/p>\nSo go make bread and share it. You\u2019re bound to make someone happy.<\/span><\/p>\n\u00a0<\/p>\n
![\"The](\"https:\/\/www.rockrecipes.com\/wp-content\/uploads\/2008\/01\/DSC_0212-1-2.jpg\")
<\/p>\nThe Best Homemade White Bread<\/p>\n<\/div>\n
Don\u2019t forget the toutons!!<\/span><\/h5>\nThere is no way to talk about making homemade bread in Newfoundland without mentioning one thing. The joys of one of the province\u2019s favourites, Toutons! <\/span><\/p>\nIf you\u2019ve never tried these pan fried pieces of leftover bread dough, you are in for a serious treat. I talk all about Toutons in this post.<\/strong><\/a><\/span><\/span><\/p>\n![\"Newfoundland](\"https:\/\/www.rockrecipes.com\/wp-content\/uploads\/2012\/12\/Newfoundland-Toutons.jpg\")
<\/p>\nToutons \u2013 a real Newfoundland favourite!<\/span><\/p>\n<\/div>\nMeasuring flour correctly.<\/span><\/h6>\nIt is easy to over measure flour for any recipe by as much as 30% or more as 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 baking pitfall in our post on How to Measure Flour Correctly<\/strong><\/a><\/span>.<\/span><\/p>\n![\"How](\"https:\/\/www.rockrecipes.com\/wp-content\/uploads\/2020\/03\/Measuring-flour.jpg\")
<\/a><\/p>\nHow you measure flour is important. It can result in mis-measurement of up to 34%.<\/p>\n<\/div>\n
2020 update on an often asked question.<\/strong><\/span><\/h5>\nMany people have asked about the shape of the loaves we bake here in Newfoundland. I do not have a definitive answer for the reason for a 3 bun loaf, although we mostly made 2 bun loaves when I as growing up.<\/span><\/p>\nI\u2019ve been told there is a connection to the Holy Trinity, and was a way of blessing the loaf so that it would rise well. I know many traditional bakers who would make the sign of the cross over the bread when it was set out to rise.\u00a0 So, this does make sense to me.<\/span><\/p>\nOthers say it\u2019s so that there will be more \u201clove slices\u201d or \u201ckissing slices\u201d. Those are the slices cut from where the dough balls meet.\u00a0<\/span><\/p>\nThe crust on these slices is a little softer from being in that slightly sheltered crater between the individual loaf sections. In may families they were always the preferred slices. I know a few families where the kids always fought over them.<\/span><\/p>\nWhatever the reason, it seems to be a particular baking quirk from this part of the world. Try it. You may begin fighting for a \u201clove slice \u201d yourself.\u00a0<\/span><\/p>\nBrunch lover?<\/span><\/h5>\n\u00a0You\u2019ll find dozens of other great recipes like this in our Breakfast & Brunch Category<\/strong><\/a><\/span> and even more ideas in our Muffins, Tea Buns & Scones Category<\/strong><\/a>.<\/span><\/span><\/p>\nLike this Homemade White Bread recipe?\u00a0<\/span><\/h6>\nYou\u2019ll find many more locally inspired recipes in our Newfoundland Category<\/strong><\/a><\/span>.<\/span><\/p>\nIt\u2019s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page<\/b><\/span><\/a><\/span>\u00a0<\/b>and follow us on Instagram<\/b><\/span><\/a>.\u00a0<\/b><\/span><\/span><\/p>\nPlus you\u2019ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.\u00a0<\/span><\/span><\/span><\/p>\n![\"The](\"https:\/\/www.rockrecipes.com\/wp-content\/uploads\/2008\/01\/The-Best-Homemade-White-Bread-1-2.jpg\")
<\/p>\nThe Best Homemade White Bread<\/p>\n<\/div>\n
<\/p>\nThe Best Homemade White Bread<\/p>\n<\/div>\n
Originally published January 2008.\u00a0<\/span><\/p>\n When I think of Newfoundland baking, the first thing that comes to mind is homemade bread rising high above large bread pans in 2 or 3 bun loaves. As a child of the 60\u2019s and 70\u2019s in Newfoundland, it was still the rule rather than the exception to find homemade bread in many homes. <\/span><\/p>\n The women in my extended family all still made homemade bread during my childhood. <\/span><\/p>\n With freezers in most homes by that point, though, daily bread baking was no longer necessary.\u00a0Still many\u00a0baked at least once or twice a week.<\/span><\/p>\n Molasses & butter on fresh baked bread is a real Newfoundland tradition.<\/p>\n<\/div>\n Debates within the family were common on the topic of who made the best bread. A good deal of pride was taken in the ability to turn out a good batch. <\/span><\/p>\n \u2026I always liked my moms twin sister, Aunt Moo\u2019s (Muriel), the best. \ud83d\ude09<\/span><\/p>\n Some senior ladies with large families of 10 or more children have told me numerous stories over the years. Stories of baking large batches of 8, 10, 12 or more loaves every day. Plus<\/span><\/p>\n twice on Saturdays so as to avoid baking on a Sunday. <\/span><\/p>\n It was hard work back then keeping all of those kids fed. I don\u2019t think most would be up to the task these days.<\/span><\/p>\n The Best Homemade White Bread<\/p>\n<\/div>\n The loaves seemed much larger in those days and not just because I was much smaller! I\u2019ve seen some pretty big bread pans used in my time. <\/span><\/p>\n I<\/span> remember it was necessary to trim the side off a slice of Nan Morgan\u2019s bread just to get it in her drop down side toaster. That\u2019s the old fashioned kind that only toasted on one side and you had to turn the slice over to toast the other side. <\/span><\/p>\n Coming from a large family myself, the second side was almost never toasted. That\u2019s because it would have taken too long to make toast for all of our tribe. <\/span><\/p>\n I must have been about 10 before I had bread toasted on both sides. LOL!<\/span><\/p>\n Fussell\u2019s Cream. The perfect topper for pies, tarts and many desserts.<\/p>\n<\/div>\n One of the things we all enjoyed back when I was growing up was\u00a0 thick slices of fresh bread topped with jam and Fussels canned cream. Now that I think of it, that was very much like what the British do with scones<\/strong><\/a><\/span>.<\/span><\/p>\n Nowadays I sometimes make Homemade Clotted Cream<\/strong><\/a><\/span> which is just amazing too!<\/span><\/p>\n Homemade bread with jam and cream. A taste of my childhood.<\/p>\n<\/div>\n I still adore it to this day. Most recently I had it with our Partridgeberry Apple Jam<\/strong><\/a><\/span>. It definitely brought me strait back to childhood.\u00a0<\/span><\/p>\n It is now much more of a rarity to find families who bake bread on a regular basis. However, I have tried to keep that tradition as part of my own family life.<\/span><\/p>\n I have been baking bread with my own children since they have been able to stand on chairs at the table and knead their own little balls of dough. <\/span><\/p>\n They still love making it and my son in particular cannot go more than a few days without his fix of homemade bread. Although we try to encourage more whole grain varieties these days. Still, he\u2019d take plain homemade white bread over any other kind.<\/span><\/p>\n The Best Homemade White Bread<\/p>\n<\/div>\n These days we make much smaller batches in much smaller bread pans, usually no more than a couple of loaves at a time. Often, I now prefer to use disposable aluminum loaf pans that make more toaster friendly sized slices. <\/span><\/p>\n Recently I\u2019ve acquired some very nice narrower, longer pans that make ideal sized slices. It much less likely to over bake your bread in aluminum pans as they do not carry the heat as much as heavier pans.<\/span><\/p>\n Recently, I received an email request for a good basic homemade bread recipe from a young Newfoundlander living in Alberta. She wanted a recipe for \u201creal Newfoundland Homemade bread.\u201d <\/span><\/p>\n I don\u2019t know that such a thing definitively exists. But, I can give you the recipe that I have been using myself with slight evolutions for over 30 years. <\/span><\/p>\n So go make bread and share it. You\u2019re bound to make someone happy.<\/span><\/p>\n \u00a0<\/p>\n The Best Homemade White Bread<\/p>\n<\/div>\n There is no way to talk about making homemade bread in Newfoundland without mentioning one thing. The joys of one of the province\u2019s favourites, Toutons! <\/span><\/p>\n If you\u2019ve never tried these pan fried pieces of leftover bread dough, you are in for a serious treat. I talk all about Toutons in this post.<\/strong><\/a><\/span><\/span><\/p>\n Toutons \u2013 a real Newfoundland favourite!<\/span><\/p>\n<\/div>\n It is easy to over measure flour for any recipe by as much as 30% or more as 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 baking pitfall in our post on How to Measure Flour Correctly<\/strong><\/a><\/span>.<\/span><\/p>\n How you measure flour is important. It can result in mis-measurement of up to 34%.<\/p>\n<\/div>\n Many people have asked about the shape of the loaves we bake here in Newfoundland. I do not have a definitive answer for the reason for a 3 bun loaf, although we mostly made 2 bun loaves when I as growing up.<\/span><\/p>\n I\u2019ve been told there is a connection to the Holy Trinity, and was a way of blessing the loaf so that it would rise well. I know many traditional bakers who would make the sign of the cross over the bread when it was set out to rise.\u00a0 So, this does make sense to me.<\/span><\/p>\n Others say it\u2019s so that there will be more \u201clove slices\u201d or \u201ckissing slices\u201d. Those are the slices cut from where the dough balls meet.\u00a0<\/span><\/p>\n The crust on these slices is a little softer from being in that slightly sheltered crater between the individual loaf sections. In may families they were always the preferred slices. I know a few families where the kids always fought over them.<\/span><\/p>\n Whatever the reason, it seems to be a particular baking quirk from this part of the world. Try it. You may begin fighting for a \u201clove slice \u201d yourself.\u00a0<\/span><\/p>\n \u00a0You\u2019ll find dozens of other great recipes like this in our Breakfast & Brunch Category<\/strong><\/a><\/span> and even more ideas in our Muffins, Tea Buns & Scones Category<\/strong><\/a>.<\/span><\/span><\/p>\n You\u2019ll find many more locally inspired recipes in our Newfoundland Category<\/strong><\/a><\/span>.<\/span><\/p>\n It\u2019s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page<\/b><\/span><\/a><\/span>\u00a0<\/b>and follow us on Instagram<\/b><\/span><\/a>.\u00a0<\/b><\/span><\/span><\/p>\n Plus you\u2019ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.\u00a0<\/span><\/span><\/span><\/p>\n The Best Homemade White Bread<\/p>\n<\/div>\n<\/p>\nWho made the best homemade white bread?<\/span><\/h3>\n
<\/p>\nNan\u2019s Homemade White Bread loaves were huge!<\/span><\/h3>\n
<\/p>\n<\/p>\nKeeping a tradition alive.<\/span><\/h4>\n
<\/p>\nHomemade White Bread in smaller batches.<\/span><\/h5>\n
<\/p>\nDon\u2019t forget the toutons!!<\/span><\/h5>\n
<\/p>\nMeasuring flour correctly.<\/span><\/h6>\n
<\/a><\/p>\n2020 update on an often asked question.<\/strong><\/span><\/h5>\n
Brunch lover?<\/span><\/h5>\n
Like this Homemade White Bread recipe?\u00a0<\/span><\/h6>\n
<\/p>\n
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