Newfoundland White Bread - Bonita's Kitchen

Welcome to Bonita's Kitchen! Today we will be making WHITE BREAD, recipe posted below.
plus our old white bread recipe link https://youtu.be/QyR_rxsKVpI
I'm using 5 x 9 inch pans, but you can use pans of choice.Link to those GLASS BREAD PANS https://kit.co/bonitaskitchen/kitchen-essentials/libbey-baker-s-premi

Our link for Toutons and Frozies https://youtu.be/kWryr3jVeVI
If you are looking for a mixing bowl like mine, just click this link https://kit.co/bonitaskitchen/kitchen-essentials/tupperware-red-thats

Link to Recipe: http://www.bonitaskitchen.com/recipe/newfoundland-white-bread/
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Ingredients:
8 1/2 Cups, White flour
2 Tbsp, yeast, traditional or fast rising  
2 Tbsp, melted butter or margarine, plus extra for hands and pans 
1/2 to 1 Tsp, Sea salt 
2 Tbsp, sugar 
3 Cups, warm water, MORE IF NEEDED

Method:

Prep time: 10 minutes, Mixing time: 10 minutes, kneading time: 2 minutes each time, Rising time: 3 stages at 1/2 hour each, Baking time 30 to 35 minutes

Method: 

• Combine in large bowl: 8 cups flour, 1 tbsp sugar and 1/2 to 1 tsp salt, mix together. 
• In another bowl, add dry fast rising yeast with 3 cups warm water and 1 tbsp sugar, Let rise for about 5 minutes. 
• In another bowl melt two tablespoons of butter to a 1/4 of cup. 
• In flour mixture make a hole in the middle to pour your yeast and warm water and butter, mixing all ingredients together with a wooden spoon or your hand until it thickens, then keep adding 1/2 cup of flour to work dough together. 
•  ( If you need to add more warm water this should be done during the mixing stage.)
•  This can be done with your hand or kitchen aide with a hook.
• Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball.
• When completed sprinkle some flour over the top of dough. I always mark the sign of a cross a few times on top of the dough, then cut the top of the dough like a cross then cover with parchment paper and a towel. Crossing your bread is optional, this is an old NL tradition. 
• Let dough rise in a warm place until dough rises for half an hour then knead it down, 2 minutes.
• Repeat this step letting the dough rise again for another 1/2 hour. 
• After your dough rises, cut in small pieces forming it inwards into a ball 6.4 oz, then place in your bread pans. Make three buns in one pan, you can also have some dough to make 1 full loaf of bread or bread buns, tray of 10 each of 1.7 oz, or Toutons / bankers small flat pieces of dough.
• Makes 3 loafs of bread, one tray of bread buns, keep covered and in a warm place until bread rises half the size you started with.
• Pre-heat oven at 350 degrees F, bake bread for 30 to 35 minutes or until golden brown, depending on your oven, when bread is baked remove from oven and take out of your pans and place it out on a (cooling rack). 
This prevents bread from getting moist on the bottom.
 Glaze bread with butter then cover with a towel, serve hot or cold.

Freeze bread after at room temperature this will keep it fresh every time you take one out. Keep them in plastic bag after at room temperature to keep bread soft and fresh up to 5 days. 

I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.

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