Ingredients
-
1
-
1
-
1/2
-
1
-
1
-
2
-
1/2
-
1/2
-
5 - 6
-
1/4
-
-
-
-
-
Directions
Newfoundland Toutons,I love traditional, regional recipes and spotted this one in a Newfoundland magazine called “Downhomer” submitted by Lila Young. I have not made it but it sounds very interesting even with the high fat content. They are like a Newfoundland First Nations Bannock. The pork fat is referred to as scrunchins in the recipe but that is not in the computer vocabulary so I called it fatback pork,nii
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Steps
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1
Done
|
Dissolve 1 Tbsp Sugar in the Lukewarm Water, Sprinkle With the Yeast Let Stand 10 Minutes, Then Stir Briskly With a Fork. |
|
2
Done
|
Scald the Milk; Add Shortening, Stir Until Melted. |
|
3
Done
|
Add Cold Water, Salt and 1 Tsp Sugar. |
|
4
Done
|
Make Sure That the Milk Mixture Is Lukewarm Then Add Yeast. |
|
5
Done
|
Stir Until Blended. |
|
6
Done
|
Add 2 Cups Flour and Beat With a Wooden Spoon Until Smooth. |
|
7
Done
|
Gradually Add More Flour Until You Have a Moist Dough That No Longer Sticks to the Bowl. |
|
8
Done
|
Turn Dough Onto a Lightly Floured Board and Knead For at Least 10 Minutes. |
|
9
Done
|
Shape Into a Ball and Place in a Greased Bowl, Turning the Ball to Grease the Top. Cover With a Damp Cloth and Allow to Rise in a Warm, Draft Free Place (i Put Mine in the Oven With the Oven Light On) Leave Until It Has Doubled in Size. |
|
10
Done
|
Punch Down the Dough and Squeeze Off Pieces of Dough Approx 1/3 Cup, Flatten to Approx 1/2" Circular or Triangle Shape. |
