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Newfoundland White Bread

Welcome to Bonita’s Kitchen! Today we will be making Homemade Bread, Buns and Toutons.

By Bonita Hussey

4.829 ratings
Prep
1 hr 50 min
Cook
30 min
Makes
3 Loaves
Serves
Family
Jump to recipe Watch me make it
This recipe is in my cookbook Bonita's Kitchen: A Little Taste of Home
Newfoundland White Bread

About this recipe

Newfoundland White Bread
This is a lovely homemade white dough mix, the cross on the top is a by way of blessing our bread and to see the texture in the dough while rising.
Newfoundland White Bread
Measure your dough balls to have equal rising on your dough, or just cut three small pieces for each pan.
Newfoundland White Bread
Three pans of white bread and a batch of bread buns.

Thank you for shopping by and visiting our website, this is our Traditional Newfoundland Bread made by generations of Newfoundlanders and Labradorians everyone pretty much pans them the same way.

Three little buns of dough in each loaf of bread, our elders would say this method of bread making represents our Christian Trinity, The Father and Son and Holy Ghost.

Then the sign of the cross helps bless our dough and make it rise wonderfully and taste delicious. Glowing up in Newfoundland we didn’t question our parents when they did something we would follow their order and that was it.

If its not broke don’t fix it, but our older generation is dying off and we need to keep our traditions alive through our children.

If they don’t want to sit and listen to old stories or wise tales, its up to you to write them down.

Please enjoy this recipe and other recipes we have on the website thats traditional and non-traditional Newfoundland and Labrador recipes.

Bonita presenting her freshly baked bread.
Bonita presenting her freshly baked bread.

I love making homemade bread for my family and I give away about the same amount of bread in a week. Just the smell of it baking and the joy it gives to people when they get a fresh loaf of bread. This is a very easy recipe for bread I’ve made bread that took the whole day to make and its no better, but if you enjoyed making it thats all that matters. I’m going to share more links with you so you don’t have’t have to leave the page.

Traditional Newfoundland Bakeapple Jam

Bakeapple Jam
Homemade Bakeapple jam

If you have never made Bakeapple Jam before this recipe is for you, so good.

Traditional Newfoundland Toutons and Frozies

Toutons and Frozies
Toutons and Frozies 

I would like to thank you for visiting my website enjoy all the extra recipes I shared with you and print any recipe if you would like to have on your file. Share any video recipe with your family and friends to enjoy as well. From our kitchen to yours have a lovely day.

Welcome to Bonita's kitchen
Thank You and Enjoy Bonita 🙂
Homemade bread
Freshly baked homemade white bread freshly baked, these three little loafs of bread with small little buns in each loaf. This is a big tradition for generations to make our bread stand out among other recipes.

There is a lot of delicious homemade bread recipes out there to make but I love these tiny little buns of bread, when I take them out of the oven they don’t get time enough to cool down and its cut and butter spread all over the slice. 🙂

Homemade Bread
Bread dough rising
Homemade toutons
Homemade Fried toutons

Traditional Newfoundland Toutons and Frozies

Traditional Newfoundland Homemade Bread
Homemade Bread buns
Newfoundland homemade bread - bonita's kitchen
Bread, buns, and toutons

I can’t stop talking about how easy and good this bread recipe is, sometimes it do take a couple of attempts before you master bread making. But don’t stop until you are satisfied with your bread recipe and of course having a slice of homemade bread is your reward.

I will share with you some links to more Traditional Newfoundland Recipe for bread and Jams.

Traditional Newfoundland Sweet Molasses Raisin Bread

Traditional Newfoundland Sweet Molasses Raisin Bread
Sweet Molasses Raisin Bread

Traditional Newfoundland Raspberry Jam

Raspberry Jam
Traditional Newfoundland Raspberry Jam, these fresh raspberries was picked in my sisters yard.

I will also share a link to my new cookbook that you can find this recipe for Homemade White Bread.

Homemade Whole Wheat Bread

Homemade Whole Wheat Bread
Homemade Whole Wheat Bread made with 100% whole wheat and honey to bring that delicious homemade taste.

https://www.bonitaskitchen.com/cookbook

Cookbooks
Our cookbooks available on the above links.

Please continue on to this recipe and enjoy to the fullest, thank you for visiting my website please leave me a message. 🙂

The recipeNewfoundland White Bread

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Ingredients Tick them off

Method Tap a step to keep your place

  1. Combine in large bowl: 8 cups flour, 1 tbsp sugar and 1/2 to 1 tsp salt, mix together.

  2. In another bowl, add dry fast rising or traditional yeast with 3 cups warm water and 1 tbsp sugar, Let rise for about 5 minutes.

  3. In another bowl melt butter or margarine.

  4. In flour mixture make an hole in the middle to pour your yeast and warm water and butter, mixing all ingredients together with a wooden spoon or kitchen aid until it thickens, then keep adding 1/2 cup of flour to work dough together.

  1. ( If you need to add more warm water this should be done during the mixing stage.)

  2. This can be done with your hand or kitchen aide with a hook.

  3. 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.

  4. When completed sprinkle some flour over the top of dough, then cover with a piece of parchment paper and a towel.

  5. Let dough rise in a warm place until dough rises for 30 minutes then knead it down.

  6. Repeat this step letting the dough rise again for another 30 minutes, after risen don’t deflate dough before cutting it.

  7. 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.

  8. 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, but only for 30 minutes.

  9. 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.

  10. Glaze bread with butter or margarine, cover with a towel, serve hot or cold.

Bakers Tips

  1. After bread cools put them in plastic bags and freeze, this will keep bread soft and fresh when thawed

  2. 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 to see texture. Crossing your bread is optional, this is an old NL tradition

Toutons/bankers

  1. Cut small pieces of dough and pull apart to make a flat dough, preheat you frying pan to medium heat add 1 tbsp butter and 1 tbsp olive oil.

  2. place about 6 pieces of flat dough in pan let fry for about 4 to 5 minutes on each side remove from pan and enjoy.

  3. Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!

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Allergens
  • Milk
  • Wheat

From my ingredient list. If you have an allergy, always check the labels on what you buy.

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Newfoundland White Bread

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    118 messages

    I answered 38 of them myself.

    1. Robert Pardy

      Cooking from Beachside, NL.

      I am missing something very important about the recipe, at the beginning you state 8 cups of flour, then at the end, you state you used 12 cups of flour? When did you add the extra 4 cups?

      Reply
      1. Bonita

        HI Robert. Thank you so much for stopping by…Sorry about the missed info on our video…I do have an error posted in the recipe area clearing that up. 8-1/2 cups is the amount you would need. This is our new video with the same content making the same recipe if you like to check this one out….https://youtu.be/rtGXjnhfGRA?si=dhQR_RgWgnDMFh8x
        This is a lovely bread recipe the one my mom and her mom would make years ago….enjoy and thank you once again for stopping by… 🙂 Bonita

        Reply
    2. Rick

      Hi Bonita. I’ve made your recipe six times or so (toutons twice), so easy and so delicious. Im a rock star on baking day haha. I’m hoping you can give me recommendations on the best way to thaw a frozen, full uncut loaf? There are so many suggestions on the internet and just as many different ways to thaw it it’s difficult to know what way is best. That said, it makes sense to me I get direction directly from you, the author of the recipe, so any recommendations you can provide will be greatly appreciated. Thanks in advance.

      Reply
      1. Bonita

        Hi Rick, Thank you for your message and for making our bread recipe. I’m glad you enjoy making our bread recipe…What I do before freezing a loaf of homemade bread it…
        When it’s totally at room temp I cut it in slices, then I place small piece of parchment paper in between each slice.
        This way you can remove only what you need for your day.

        But if you don’t want to do that, you can freeze the full cooked loaf of bread in a freezer bag so it don’t go freezer burn. When you are ready to eat it remove it the night before and just put it on your counter top to thaw. The next morning your bread will be thawed and ready to cut and enjoy.
        I hope this answers your question and have a lovely day..

        Bonita

        Reply
    3. Angie

      Hi Bonita,
      Found your bread recipe online and just finished putting it in the pans to rise. So far so good. Touton in the pan frying. Give you the result after I eat one. Thanks for sharing all your recipes plus doing video tutorials for those who have never made that recipe before.

      Thanks Angie

      Reply
      1. Bonita

        Hi Angie: Thank you so much for stopping by and for enjoying our recipes. I love sharing my love of cooking and baking with our viewers. It makes be feel pretty good knowing you are making and enjoying them. I hope your bread and toutons was lovely, bless you!!
        🙂 Bonita

        Reply
    4. Rowena

      Hi Bonita, I’m a Newfoundlander living in Alberta and I’ve been making bread for years but it usually turns out too dense. I made bread using your recipe twice now and I’m happy to said that it turned out beautifully! It’s light and fluffy. Thank you for this wonderful recipe!

      I noticed that some people were having trouble getting it to brown on top but I used the convection setting and it was a nice golden brown.

      Thanks again Rowena

      Reply
    5. terry Foley

      bonita, i love raymond’s pizza bread sandwich. I make it with red peppers sweet peppers and cheddar cheese which is in the frig.

      I am going to try your white bread soon probably today. i need to half the recipe for the white bread. 4 cups flour, etc. I like your recipes but will probably add some things. i live in texas different than newfoundland. I want a recipe for an irish sewwt bread that is a soda bread with buttermilk, raisins and desertlike stuff. my gran made at x mas, nothing written.

      Reply
      1. Bonita

        Hi Terry, Thank you for your message and for sharing where you are from, welcome! I’m so glad you enjoy making Raymond’s pizza bread sandwiches. The bread recipe is a lovely choice too, yes I must say the temp will be different from Texes but I’m sure you will make it work. I do have a Irish Soda Bread recipe here, this is the link https://youtu.be/lAeKW2eoeNs Enjoy to the fullest and Merry Christmas to you and yours.
        Bonita 🙂

        Reply
    6. Joan Butler

      Just made your white bread and it is amazing. Easy to make and doesn’t take all day. The texture is just how I love it. Got a batch of the molasses raisin rising now too…hope it turns out as good.

      Reply
      1. Bonita

        Hi Joan: Thank you for stopping by and I’m so glad you made our bread recipe. It is so lovely you are making the molasses raisin bread now as well. Enjoy to the fullest and thank you, message anytime and enjoy….. 🙂 Bonita

        Reply
    7. Robert

      Hi, Bonita! Finally, I have found a bread recipe that worked for me, thank you very much! I made 2 loaves, 12 dinner rolls (baked in a muffin pan!), and 6 toutons. Can’t wait to try it again.

      Just a question; I remember Mom putting milk in her bread, and it was to die for. Can I use milk instead of water, or just replace some of the water with milk? Also, what kind of milk, whole, 2%??

      Reply
      1. Bonita

        Hi Robert: Thank you for your message and for making our bread recipe, of course you can use milk and maybe use half warm water and half milk. I have a delicious Oatmeal Honey Bread recipe that uses milk and water. https://youtu.be/Ry4WQTMQjVw this is the link. I’m so glad you enjoyed dour recipe and stay safe and have a wonderful week. 🙂 Bonita

        Reply
    8. Kayleigh

      Thanks for the amazing recipe and video Bonita. It has greatly helped me in the basics of baking bread, and put me in touch with my heritage as the daughter of a Newfoundlander in Ontario. We all can’t wait to go back, but until then I’ll keep up with my baking (and crossing my bread) as my gran and the older generations would have.

      Reply
      1. Bonita

        Hi Kayleigh: You are very welcome and thank you for enjoying our recipes and for stopping by, please god you will get back for a visited soon. This pandemic have went on way to long for everyone, but having some homemade recipes to keep yourself busy with do past the time. Thank you so much for letting me know and stay safe. Keep baking 🙂 Bonita

        Reply
    9. Barbara J

      My first attempt at making bread and it turned out amazing! I watched your video, which was really helpful. Next time could I half the recipe? I used my Kitchen Aid and it really laboured, it’s a smaller model and the mixing bowl was nearly full to the top.

      Also, after the dough comes out of the Kitchen Aid, how long should the dough be kneaded? It seemed to be a really nice texture already so I didn’t knead it very long but wonder if there’s some advice from you on this?

      Thanks again.

      Reply
      1. Bonita

        Hi Barbara: Thank you for your lovely message and for making our recipe for homemade white bread, yes you can half the recipe and that with be great. After you remove the dough from your mixing or hook, just fold the dough inwards making it nice a round and cover with a towel to keep warm, no need to knead again at that time because your mixer did it all or at less mixed it good. But the second step you can knead for 2 or 3 minutes just to release the air and folding it to develop the texture. I hope this helps and enjoy to the fullest. 🙂 Bonita

        Reply
    10. Shelley

      Absolutely delicious and easy to make. Although I have a Kitchen Aid mixer, I used the good old fashion hands to make this bread… thanks Bonita.

      Reply
      1. Bonita

        That is so wonderful Shelley, thank you for sharing that with me. I always make my bread by hand but there will be a day I will go to a big kitchen aid to help me make it. 🙂 Bonita

        Reply
    11. Duas Info

      Thanks

      Reply
      1. Bonita

        Hi Duas, what was your question? Bonita

        Reply
    12. Carol

      Hi, Bonita,

      Made the bread and the texture and taste is excellent. But my loafs are very white, they didn’t brown up and when I toast the bread it still looks white. Any suggestions on what I may have done wrong? I’m wondering if I under cooked. Thank you.

      Reply
    13. Norma

      Morning,

      What size bread pans do you use?

      ?

      Reply
      1. Bonita

        Hi Norna: You can use regular size bread pans for this recipes, my pans are 6 x 8 and they are older pans. I hope this helps and enjoy 🙂 Bonita

        Reply
    14. Donna Somerton

      Hi Bonita
      I am planning on making your bread recipe tomorrow .I’m wondering if the recipe stays the same if I use traditional yeast and will 2 packages be enough if
      I double the recipe.

      Reply
      1. Bonita

        Hi Donna: Thank you for your message and I’m glad you are going to make our recipe today, 1 and 1/2 packs should be enough but if you used two thats ok as well. This is a lovely easy recipe to follow and enjoy to the fullest. Stay safe and god bless. 🙂 Bonita

        Reply
    15. Michelle

      Hi Bonita,

      I just made the white bread. The smell in my house is amazing. Is there a certain type of yeast that’s best to use with this?

      Thanks I love all your videos.

      Reply
      1. Bonita

        Hi Michelle: Thank you so much for stopping by and leaving a message, I’m glad you made our white bread recipe and enjoyed it. I always use whatever is on sale or available in the place i’m in. But when I am home I use traditional fleischmanns and I’ve used no name brands, or fast rising. I hope this helps because when it come to yeast it got to be working good for your recipe to have the best results, so if the yeast don’t rise use a new bowl and make some more. I hope this helps and thank you so much for stopping by and enjoying our channel and message any time. 🙂 Bonita

        Reply
    16. Margaret Vallis

      I tried this recipe just this week and I love it! Easiest one I’ve ever done and the bread had such a lovely chewy crust! This is going to be my go to recipe for now on 🙂 My husband’s family are all in Newfoundland (it’s now my favourite place in the world) and I’m trying out some traditional recipes from there for him.

      Reply
      1. Bonita

        Hi Margaret: Thank you so much for stopping by and for loving our white bread recipe, I’m so glad you are enjoying our channel. We have lots of traditional and Non-traditional Newfoundland and Labrador recipes here for you to make and enjoy. Thank you Margaret once again for sharing your message with us, i’m glad to here your husbands family is from here. Have a lovely day and happy cooking and baking. 🙂 Bonita

        Reply
    17. Verna

      Hi Bonita,

      Would you have a recipe for 60% Whole Wheat Bread? Bread Recipes are really good.

      Thanks.

      Reply
      1. Bonita

        Hi Verna: I have a recipe on here for 100% whole wheat but you can go 60/40 for sure, just go to the search bar a type whole wheat bread. Enjoy and thank you for your message and for stopping by. 🙂 Bonita

        Reply
    18. Luis

      Thanks for your video and for share your traditional bread recipe. I will use your recipe to complement a traditional bread that is prepare in Venezuela on Christmas time and I very sure that will be very good. Thank you.

      Reply
      1. Bonita

        Hi Luis, Thank you for stopping by and leaving a message, I’m so glad you enjoyed our recipe and it sounds like it will be lovely. Enjoy and Merry Christmas 🙂 Bonita

        Reply
    19. Arn

      Hi Bonita,
      Your recipe calls for 2 teaspoons of sugar yet in your reply to Penny you’ve written 2 tablespoons.
      I suppose that could make a noticeable difference. Maybe it’s bakers choice…!
      Kudos to you on your excellent video & recipe.
      Thank You!!!

      Reply
      1. Bonita

        Hi Arn: Thank you for your message and for visiting our website, so sorry about that. I guess it would be a bakers choice, in this recipe I used 2 teaspoons of sugar and you can use more. I sometimes put 2 tablespoons and thats ok as well. But make sure you add some to your yeast to help it rise better. Thank you so much for pointing this out and enjoy and have a lovely day. Bonita

        Reply
    20. Amanda Simard

      Which kind of yeast do you use ? Traditional or rapid rise ?

      Reply
      1. Bonita

        Hi Amanda: Thank you for your message and for visiting our website, you can use any type of yeast. I always set it in warm water first no matter what type I’m using. I hope this helps. Bonita

        Reply
      2. Deb Zin

        I have made this recipe twice, it never browns and all it makes is two loaves.

        Reply
        1. Bonita

          Hi Deb: Thank you for your message and for stopping by, I’m glad you made our recipe and I can help you make them a little browner by glazing a little bit of butter over the top of the dough before it go’s into the oven. Now I’m not sure why it only gives you two loafs because the recipe is for three. Maybe you can make the individual dough balls smaller and this will give you the extra loaf. If you need to you can let it rise for more time, and in a warm area even in the oven with the light on and the dough in the pans covered. I hope these tips helps you for the next batch of bread.I hope they tasted good for you and we thank you for stopping by. 🙂 Bonita

          Reply
    21. Jo-Anne

      Hello Bonita, I came across your site while looking for a good bread recipe and I am so glad I did! I have made bread over the years either with a bread machine or by hand which took all day, your recipe is the easiest and best bread I have ever made. It never fails me, comes out perfect every time. I share buns and bread with neighbours and family, the compliments keep coming. I still need to keep some dough aside to try toutons, one of dear friends is from Newfoundland, so next time she is over for brunch we can surprise her with a little taste of home. Thank you so much for sharing your wonderful recipes.

      Reply
      1. Bonita

        Hi Jo-Anne: Thank you so much for your lovely message and for visiting my website and channel. It is so lovely to know you are making my bread recipe and enjoying it, I love making bread and I think once you have mastered the craft it becomes so much easier to make. Your friend from Newfoundland will be so glad to walk into your home with the smell of fresh bread and toutons cooking.Thank you once again and have a wonderful day. 🙂 Bonita

        Reply
    22. Helen Price

      Hi Bonita….I found your site and dug right in….I took pictures and sent them to my friend in Newfoundland….her comment….BEAUTIFUL. The only thing I am having trouble with is the weight /size of the 3 balls for the bread….what is the weight of your balls approximately….that would help me loads…also the weight of the little balls that you use for the buns.

      A message back to me in my email with would greatly appreciated.

      Reply
      1. Bonita

        Hi Helen: Thank you so much for your message and for visiting my channel, I’m glad you found us and your excited about making our recipes. We have over 180 recipes and videos available for you to enjoy, you just asked me a good question. I have been making this bread recipe for over 40 years and have never weighted the bread buns. But my next batch of bread I will weight it for you and message you back on this site with the answer. I hope that helps and thank you so much for your question. 🙂 Bonita

        Reply
      2. Bonita

        Hi Helen: I said I would give you the weight size of the single ball of dough for the white bread. My bread pans are small not a average size but for them I put 3 small 0.50 pounds in each ball ( thats 226.796 grams in each one). Again you use the size you would like to have for each single ball of dough for your pans, if you have more dough left over you can add little to each ball or use for fried toutons to enjoy with a nice cup of tea. I hope this helps and thank you once again for your message. 🙂 Bonita

        Reply
    23. Ryan Mior

      This bread is so good and fun to make. It doesn’t brown so use an eggwash! I have my Newfie bread in Alberta now

      Reply
      1. Bonita

        Hi Ryan; Thank you so much for your lovely message and I’m glad you are enjoying my site. When making any type of bread if you rub a small amount of butter at the top before you bake them they will brown off as well. Some ovens are different and the top may burn but anyway you make it you will love this recipe for sure. Enjoy Bonita

        Reply
    24. Marlane

      Hi, I have made this bread numerous times and it turns out beautifully every time. You mentioned adding two more cups of flour to make extra loaves. Would the other ingredients have to be adjusted too.

      Reply
      1. Bonita

        Hi Marlene: Thank you so much for your message and for making my bread recipe, that is wonderful. I’m glad you are enjoying them, yes you will have to adjust some of the ingredients. Of course you will need more warm water you will have you judge that by the texture. 1 tbsp more of butter, but the rest will be ok. Let me know how that works out for you and enjoy. 🙂 Bonita

        Reply
    25. Rikki

      Family night Friday with my six year old was learning to make bread! So this is the recipie we found! We are up in Nunavut and was proud to find a down home recipie. I am super impressed with the first stages! It’s in the pan rising now. I can’t wait to try it and got some cute pics of my Inuit child making some good home cooking! She’s very proud… looks like my nanny’s dough with all the holes in it! I think the more we kneeled the better it got! Super easy to follow recipie. If you miss a single step I think it’s destined for failure but so far so good!! Thanks for sharing … mommy and daughter time tonight was awesome thanks to you! 🙂

      Reply
      1. Bonita

        Hi Rikki: Thank you so much for your lovely message and I’m so glad you found my website and enjoyed our good ole Traditional Newfoundland white bread. I hope your bread turned out great and you are enjoying fresh bread toast this morning. I started posting our cultural recipes up on youtube to help my boys learn how to make the recipes they grow up with, but they are not from Newfoundland only me and my husband. We lived in Yellowknife NWT for almost 30 years and thats where our boys were born. But now my recipes and videos have helped many people that lives away and don’t have access to their good ole NL recipes. I loved your message it warms my heart to know you had family time baking with your beautiful daughter.We didn’t get to visit Nunavut only Inuvik, Thank you once again and please check out more recipe I have over 140 posted this far and I’m hoping to get more delicious Traditional and Non- Traditional recipe up for everyone to enjoy. 🙂 Bonita

        Reply
      2. Gwen Smith

        Hi Bonita: Just today I tried your Homemade White Bread. It turned out Beautiful !! Your
        directions were 100% perfect. Not a teaspoon of waste left over!! I am so
        excited !! Another recipe I did – no wastage at all !! Bonita where do you live?
        I will be following your recipes in the future !! Thanks for your recipes !! ?

        Reply
        1. Bonita

          Hi Gwen, You are very welcome and thank you for letting us know that our recipe worked for you and how you enjoyed it. We live in Newfoundland Canada a small community close to the Ocean called Spaniards Bay, we have a youtube channel, website, and Facebook channel for everyone to enjoy homemade recipes. Gwen where do you live and thank you for leaving a message, have a lovely day. 🙂 Stay safe…Bonita

          Reply
    26. Rae

      If I want to make 2 loaves of bread … how and what would I decrease in the recipe ??

      Reply
      1. Bonita

        Hi Rae: Thank you for your message and for visiting my channel, I’m sorry I am just getting back to you, this recipe will only make you 3 loafs of bread a few toutons. You can half all of the ingredients but I would suggest making the full batch and freezing the dough you don’t want to use at this time. Roll them in small balls to freeze and all you would need to do is remove them from the freezer the night before, them put in your pans and covered with a cloth. Bake them in the morning, I hope this helps and have a lovely day. Bonita

        Reply
        1. Rae

          Thanks so much answer .. think I will make some to freeze for when I have family for the holidays .

          Reply
        2. Rae

          That is a super idea .. will freeze some for when I have guests during the holidays !! Thanks

          Reply
          1. Bonita

            Hi Rae: You are very welcome, I’m glad you enjoyed this recipe. I always freeze a little dough for when I need it for company or to make touton. Thanks so much for your message. 🙂 Bonita

            Reply
    27. Mandy

      For anyone having trouble with Browning use a egg wash turns out beauiful

      Reply
      1. Bonita

        Hi Mandy: Thank you for sharing that info, sometimes oiling the top of the bread helps too. But egg wash is wonderful too. 🙂 Bonita

        Reply
    28. Jennifer

      Hi thanks for recipe I’m on my third attempt. My first batch turned out beautiful to look at but weighed as much as a brick lol so dense what did I do wrong? And last batch didn’t rise. Can I add water on second kneed or will that ruin it I find it a bit dry the dough tia

      Reply
      1. Bonita

        Hi Jennifer: Thank you for your message and I’m sorry I didn’t see your message sooner, looks like you are having lots of trouble with your bread making. I don’t know why you are not getting it to work for you and now on the third attempt, I’m feeling bad for you. I love to help you get to a perfect batch of bread, if I knew where you are going wrong at the beginning of your steps.
        1. Add yeast to warm water with sugar let rise. 2. In a large bowl add your flour leaving about a cup for kneading the dough together, or more if needed. 3. Then add sea, sugar and warm butter to your flour after add the risen yeast and warm water, starting to mix with a spoon. ( make sure your water, butter and yeast is all warm) ( anytime at the beginning you can add more warm water or flour if needed) the texture of your dough will be sticky and wet at first, continue mixing at this stage with your spoon, or if you got one of those big hook blenders that will work. 4. After mixing for about five minutes of wet mixing then start folding it towards you with your hands. The beginning stage is the ONLY time you can add warm water. 5. Kneading the dough with your extra flour so if comes together, the dough should feel like it got elastic texture when you pull it up and fold it in but start to get a nice texture and blended. Then follow the other steps by kneading it after 30 minutes, and it should be a cracking sound you will hear at this point and thats a wonderful sound.
        Jennifer I hope this helps you I can see the bread not turning out the first time, then second because of the yeast or the flour was to cold, but not the third time. Please let me know how the other batch turned out and if you wish to make it again i will be more then happy to do FaceTime with you and talk you though it for sure. Have a lovely day and thank you so much for your message. Bonita 🙂

        Reply
      2. Minuca

        I had to throw mine out, it was slow rising and came out hard as a rock and I tried the recipe twice.

        Reply
        1. Bonita

          Hi Minuca: Thank you for your message and for visiting my website, that is terrible. This happen to the white bread recipe or the molasses, I’m so sorry to hear of this happening to your bread twice. I’m not sure what could have happened until I know the steps you took. The yeast could have been bad, or not enough warm water added to the first stage of your dough. I hope you don’t give up on making bread because when you have mastered the craft you will love making it. Bonita

          Reply
    29. Wince Taylor

      Hi Bonita. I have made your white bread a number of times now and really enjoy the taste. I do have a question for you though I hope you can help me with. My bread is very soft and light and tastes wonderful but my bread does not brown in the oven. It stays a faded white color even though the oven temp is 350 and my bread is in for 40 minutes. I don’t want to leave it in much longer because I am afraid it will dry out. Any thoughts on why the bread doesn’t brown?

      Reply
      1. Bonita

        Thats a wonderful question, everyones oven is a little different for some reason. Maybe it got to do with a dozen different reasons, but I’m not going to list them off. I will give you a couple of suggestions for next time, after you put the dough in the pans rub a little bit of butter over the top. When it rises the butter is spreading all over the top and when they go in the oven the butter will brown the top of the bread because the butter is rising the temperature a little higher at the top. If that don’t work for you the next suggestion is the last 10 minutes of the baking of your bread higher the temperature to 425º this should help brown the top, but don’t do the two things together because you will burn your bread. I hope this helps and please let me know what one worked for you. Have a lovely day and thank you for making my recipes. 🙂 Bonita

        Reply
    30. Sheila

      Hi Bonita, my son and I enjoyed working up a batch of this bread today. Your video was very helpful – thank-you for putting it together so expertly. Our bread and buns turned out lovely, though I found that my crust was too hard and dry. I baked for about 40 minutes because I found that they were not golden brown enough after 30 and 35 minutes. I used butter to grease the tops after I pulled them out of the oven. Then I let them cool a bit and later covered with a kitchen towel until suppertime (about 1.5 hours from the time I pulled them out of the oven). What do you think caused my bread to have a tough crust?

      Reply
      1. Bonita

        Hi Sheila: Thank you for your message and I’m glad you made my bread recipe and it turn out well for you. I always say depending on your oven, because every oven is a little different. The time I gave for baking time should have been long enough for that reason, you don’t want it to go hard and dry. But bushing it with butter and covering it with a towel should have softened them up. Maybe your top element wasn’t on, the only other thing i could suggest is bake for 25 minutes on 350º the last 10 minutes turn the heat up to 400º to brown off the top. Something to think about, but double check to see if your top element was on first. I hope that helps and again I’m glad you and your son made the bread together, thats the best. 🙂 Bonita

        Reply
    31. Sheila

      My son and I so enjoyed working up a batch of bread using your recipe and video. The bread turned out lovely and I ran some butter over them as soon as they came out of the oven. I left them on the counter to cool and later covered them with a tea towel until supper. This was over about 1 1/2 hours. By suppertime, the crust was really hard. Nice and soft in the middle but the crust was a little too hard for my liking. What did i do wrong? I had them in the oven about 40 mins because they weren’t golden brown at 30 mins. Did i overbake them? Should i have used margarine instead of butter to grease the tops?

      Reply
      1. Bonita

        Hi Sheila: I’m thinking the extra time was the reason it was hard on top, but after they cooled put the bread in a plastic bag and that would soften the bread for you. I always use butter and sometimes i will use olive oil to grease the top, I’m thinking the next time you bake this bread you will notice where you went wrong. Double check your stove because I’m always playing with the temperature on my stove, It’s new and I get so frustrated with the elements my old oven was perfect. Try the suggest I gave you on the other message, 25 minute on 350º then 10 minutes on 400º this may turn it a little more brown. Let me know how it goes, but make the bread again for sure. Enjoy Bonita

        Reply
    32. Stacie

      Can I use milk instead of water? Also, do I need to change anything for high altitudes?

      Reply
      1. Bonita

        Hi Stacie: Thank you for your message and for visiting my website, You can use milk but maybe half water half milk. The yeast needs to rise in warm water and a little sugar, then have warm milk for the liquid you work the dough with. I lived in Yellowknife NT for almost 30 years and I didn’t change the temperature on the oven when I made this bread. But it may take a little longer to brown, instead of 30 min, it may be 40 min but check your bread through the glass in the door. I hope this helps, enjoy. Bonita

        Reply
        1. MaryAnne Rolfe

          Hi Bonita, thank you for this recipe, it is very similar to the one I use from my mom. She also put a “cross” on her bread, I never did ask her why but I thought it was because she was catholic, lol. I also do the same thing but it’s because she did it and because I can tell how it rises by the indentation when it’s risen. I noticed you said you lived in Yellowknife for almost 30 years. I was born there, raised in Alberta then lived in various places throught the NWT. My husband (who is from NS) and I moved to Nova Scotia from Inuvik with our 3 children in 1995. When did you leave the north? I love your recipes and videos and your facebook page.

          Reply
          1. Bonita

            Hi MaryAnne: Years ago the elders said the sign of the cross helped bless your bread and make it rise. The three single buns of bread in the pan was the father, son and holy ghost.It worked for them it got to work for us, 🙂 I lived in Yellowknife from 1987 to 2014 and both of my kids was born there. We retired in 2014 and moved back to Newfoundland but visit Alberta a couple times a year. We loved it in Yellowknife and have visit twice already, thanks again for your messages. Bonita

            Reply
    33. Penney

      When I did all the steps, and got to the part where it was time to knead the dough, it was so dry and then became lumpy. I read it all over and over. At that point it was hard to add more water, but I did anyway to save it, but that failed. I then just realized the ingredients say 3 1/2 cups of water, but in the steps it doesn’t mention the last cup of water?? Which is why it didn’t turn out..

      Reply
      1. Bonita

        Hi I just noticed your message I’m very sorry your bread didn’t turn out and I say in the video more flour then the recipe but I did attach the recipe to this video. The 3 1/2 cups will go 1/2 cup or cup for your yeast, then when you put all your dry ingredients together you would add the remaining water including the yeast/ melted butter. You would mix all the ingredients together until you can’t use a spoon and then continue on with your hand. Again I’m so sorry your recipe didn’t turn out, this is a lovely bread and have been uploaded by over 15:000 people. I hope you give it another try and I will resend the recipe to you to try. Thank you Bonita

        Reply
    34. Penney

      I wish I would have used a different recipe before wasting a whole bag of flour. I did everything accordingly, with exact ingredients and it turned out strange and really not edible.. something’s not right with this recipe at all.

      Reply
      1. Bonita

        Hi Penny: Please accept my apologies for this happening to you on your first attempt on make my bread recipe, I’m going to attach my bread recipe to this message for you to try it again someday and I can’t tell you how much I do appreciate your visiting my website and I hope this don’t stop you for make more of my recipes and of course the bread recipe. Thank you Bonita
        Homemade Bread

        Recipe:

        Ingredients:

        8 1/2 Cups White or Wheat flour.
        2 Tbsp yeast
        1/4 cup melted butter
        1/2 tsp salt
        2 tbsp sugar
        3 1/2 Cups warm water, more if needed

        Prep time: 10 minutes, mixing time: 10 minutes, rising time: 2 x 1/2 hour, baking time 30 minutes

        Method:
        Recipe:
        – Combine in large bowl: 8 cups flour, 1 tbsp sugar and salt- mix together.
        – In another bowl, add dry fast rising yeast with 1/2 cup warm water and 1 tbsp sugar, Let rise for a few minutes.
        – In another bowl add three cups of warm water and melt butter and combine together.
        – Pour yeast over flour mixture in bowl then start adding the warm water and butter, mixing all ingredients together with a spoon or your hand until it thickens then keep adding flour to work dough together. This will be done with your hand.
        – 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. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with wax paper or parchment paper and a towel. Crossing your bread is optional.
        – Let rise in a warm place until dough rises for half an hour then knead it down.
        – Repeat this step letting the dough rise again for another 1/2 hour.
        – After your dough rises cut in pieces forming it inwards into a ball, then put in your bread pans. Make three buns in one pan. You can also have one piece to make a loaf of garlic bread or bread buns, and Toutons/ bankers.
        – Makes 3 loafs of bread keep covered and in a warm place until bread rises half the size you started with.

        Preheat oven at 350 degrees , bake bread for 30 minutes or until golden brown, when baked take out of your pans and place it out on a rack (resting rack). This prevents bread from getting moist on the bottom. Glaze bread with butter then cover with a towel.
        Please Note: If you need to add more warm water or flour to this recipe you can to make more bread, you don’t need anymore yeast. The longer you work your dough the better it would be and cracking sound when you knee it is a good sign.

        Toutons/bankers:
        – Cut small pieces of dough and pull apart to make a flat dough, preheat you frying pan to medium heat add 1 tbsp butter and 1 tbsp olive oil.
        – place about 6 pieces of flat dough in pan let fry for about 4 to 5 minutes on each side remove from pan and enjoy.

        Fr. Bonita’s kitchen

        Reply
    35. Ang

      Hello,

      I am going to be trying this recipe but I have question. If I make the bread and buns in the afternoon but would rather have the toutons the next morning, can I put some of the dough in the fridge or something overnight?

      Thank you for your help

      Reply
      1. Bonita

        Hi Ang thank you for your message, yes you can keep some in your fridge. Cut off a nice piece and sprinkle about 1/4 cup of flour over it place it in a zip lock bag seal it and place in the fridge. The next day when you go to use it, it still may have rose a little but that’s ok. Just remove it from the bag, if it’s sticky just put some more flour over it and cut it out like you would. Also you can freeze you dough for when you what to make more or for a pizza crust. I hope this helps and enjoy your toutons. Bonita

        Reply
      2. Eileen Molloy

        Do you have a recipe for multigrain bread?

        Reply
        1. Bonita

          Hi Eileen: Thank you for your message, we have a multigrain Bread recipe that will be posted in the spring. But I have a video on here for 100% whole wheat if you wish to check it out. We have more bread recipes on our line up that will be posted over these next few months. Plus we have sweet molasses bread, christmas fruit bread, cinnamon bread, available here now. Thank you for leaving a message and please book mark our channel and you will see all the new recipes as they are posted. Enjoy and have a lovely day. 🙂 Bonita

          Reply
    36. Cora

      Hi Bonita, I came across your video of making homemade bread, and just finish putting my loaves in the oven. Thank you so much. Myself, husband and 2 daughters will certainly enjoy. I wish there was a way I could post you a picture of the outcome ? Cora

      Reply
      1. Bonita

        Hi Cora, I’m so glad you found my website and made the homemade bread, I have a Facebook page called Bonita’s kitchen if you like to post your bread there, I would love to see them. Thank you for your message and visiting my site. Bonita

        Reply
    37. Nancy

      hello I made this bread and followed each instruction however i baked the bread in the middle of the oven and the bread did not rise much they were like mini bread. was i suppose to bake in middle rack or bottom? thank you

      Reply
      1. Bonita

        Hi Nancy thank you for your message, everyone’s oven bakes a little different. My old oven would bake bread and buns, cookies so nice, but my new oven I haven’t figured out the right temperature and the location in the oven. Just remember every time you make your bread you will have mastered the job. This recipe is a lovely bread I’ve been making it for many years, even heat is always the best when baking. Make sure your bread have risen over the pan before you put it in the oven. Also another good helpful hint is to keep it warm while rising and then after put it in your preheated oven. I hope this helps you, thank you once again for trying the bread and your message. Bonita

        Reply
        1. Ivy Burry

          Hello Bonita
          Thank you so much for this recipe and all of your other recipes. I appreciate having access to traditional Newfoundland recipes and methods of cooking.

          Very grateful .

          Reply
      2. Ivy Burry

        Hello Bonita
        Thank you so much for this recipe and all of your other recipes. I appreciate having access to traditional Newfoundland recipes and methods of cooking.

        Very grateful .

        Reply
        1. Bonita

          Hi Ivy: You are very welcome and thank you for stopping by and leaving a message, enjoy to the fullest and message any time. 🙂 Bonita

          Reply
    38. Norma

      Hi Bonita! I just came across your page by accident when I was searching for pickled beets recipes. You are so wonderful to watch. Easy to follow. I have never made homemade bread but am really eager to give it a go. I will try this recipe for sure! Keep making videos because you are great and I love the simple but delicious recipes! 🙂

      Reply
      1. Bonita

        Hi Norma: You are very welcome, I’m so glad you found our site, thank you for your message and visiting Bonita’s Kitchen. Bonita

        Reply
    39. Cathy

      Hi Bonita Thanks very much. It was good for the first time but I will make it again and hopefully I will get better at it. Cannot wait to try some of the other recipes as well. All look delicious. Thanks again.

      Reply
      1. Bonita

        Hi Cathy, that is wonderful I was wondering if you seen my message and how your bread turned out, this bread recipe I’ve been making for years I’m glad your bread was good and you are going to make it again. Thanks again for your message and visiting our new website. Bonita

        Reply
    40. Cathy

      Couple of things
      Approx 4 mins into your video when you say lets talk about the yeast you say remember there was 12 cups of flour we started with….. was it not 8 cups???
      And down below in instructions which is where I started for the first time to make this bread it instructs you to add the melted buter into 2 cups of luk warm water and then after yeast rises You add the yeast and water into centre of flour and mix together. What about the 3rd cup of water as no mention in the instructions. I was thinking something is wrong as it was like a pie crust mixture so I looked at the amounts above and watched video to see there is a 3rd cup of water. It was a bit hard to mix the 3 Rd cup in at this stage so I hope it rises and is not lumpy. I was soo happy to find your site for nfld baked goods but am Wondering if the other instructions are ok???

      Reply
      1. Bonita

        Hi Cathy I just noticed your message and I’m sorry for that, the recipe posted is the one to go by. When I made this video recipe I didn’t notice I said 12 cups of flour until after, I have a recipe posted with the video and thats the one you follow. I do apologize for any inconvenience this may have cost and when making this bread or any bread you can add a little more of warm water or flour and it will still give you the same results. Please let me know how your bread turned out it would be greatly appreciated. Thanks Bonita

        Reply
        1. Elaine Waterman

          Hi Bonita sounds like an awesome recipe. I want to make 4 loaves so can you help me with the adjustments. Thank you.

          Reply
          1. Bonita

            Hi Elaine: Thank you so much for your message and for visiting our website. This recipe for homemade white bread makes three to four loafs depending on how large you like your bread buns. If you add another cup of flour it will be ok just add more warm water at the beginning around 1/2 cup and work it all in together. Plus you can alway toss in a little more when you are working the dough, I hope this helps and enjoy. 🙂 Thanks Bonita

            Reply
          2. Krista

            Just like my grandmother’s homemade bread! I’m from Newfoundland and unfortunately her recipe died with her thank you for posting this recipe!

            Reply
            1. Bonita

              Hi Krista, I’m so sorry to hear and that is pretty standard for recipes from our elders, they didn’t write anything down and we didn’t think we will ever need it. But then really we did and I’m glad you found our channel and I hope you enjoy to the fullest. Our channel is there for anyone that needs a little taste of home. 🙂 Enjoy Bonita

            2. jr abbott

              This is my 2nd attempt at making bread. First time with your recipe Had to send to mutter to see if it’s like her recipe. And she give me the thumbs up, she said looks like hers. Couldn’t use hers cause if you ask her how to make it “ a pinch of this and a pinch of that about this much flour” she made if for as long as I remember, from Wabush to bc. Can’t wait to try a Labrador slice with some molasses. My son looked at it and said it looks like nanns I’m sure it will be just as good
              Thanks for the recipe

            3. Bonita

              Aww! Oh my gosh how wonderful!
              Thank you so much for sharing your lovely message with us and for making our recipe and comparing it to your mom’s. God bless you and your mom.
              I hope it tasted like her bread as well, this is an old fashion traditional Newfoundland and Labrador recipe and one our elders made for years.
              Message any time and I hope your son enjoyed the bread as well.
              Have a wonderful week and thank you once again.
              Enjoy
              Bonita

          3. Michael Ralph

            Great bread I’ve used your recipe a few times now never failed very good

            Reply
            1. Bonita

              Hi Michael: Thank you so much for your message and for stopping by, I’m so glad you are enjoying our bread recipe and channel. We so appreciate your support and messages, take care and enjoy to the fullest. 🙂 Bonita

          4. Susan myers

            Hi Bonita
            Love your recipes!Wondering if you have a recipe for half whole wheat and half white bread. Thank you

            Reply
            1. Bonita

              Hi Susan, Thank you for your message and for stopping by…I don’t have half and half. But you can with this recipe just measure half all-purpose white flour and the same with the whole wheat flour.
              You can even use more white then wheat and the same the other way.
              It’s ok to mix and match your flour, I have a link here to our Oatmeal bread with, whole wheat flour, white flour and oatmeal. Check it out…https://youtu.be/Ry4WQTMQjVw?si=v_nKrZ-cW1HyKXtN that is a lovely bread as well.
              Enjoy to the fullest!!
              Bonita

        2. britt

          so dang good! thank you for posting these recipes, i make your bread recipe every week! it reminds me so much of my nans, i sadly don’t have her true recipe but this is a perfect replica!

          Reply
          1. Bonita

            So nice! Hi Britt, Thank you for your lovely message and for stopping by, I’m so glad my bread recipe reminds you of your nans. Most of us don’t think about getting our parents and grandparents recipes, because we all think they will be there forever and the recipes will be as well… Most of our elders didn’t write their recipes down and it was all kept in their thoughts. I’ve spent years researching on how our elders made those tasty recipes, from coast to coast. I’m glad to help and if you need anymore info email me at [email protected] I would love to help you. Happy New Year and stay safe…:) Bonita

            Reply
      2. Elaine Waterman

        Hi Cathy I was looking for a NL bread recipe and came upon yours. Sounds awesome but I want to make 4 loaves. Can you please explain how I should adjust the recipe. Thank you.

        Reply
        1. Bonita

          Hi Elaine: Sorry I’m only getting to your message I just replied to one of your message regarding our whats bread recipe, thank you so much for finding us and I’m excited for you to make our recipe. This is a easy recipe to follow and so delicious and light weight. Have a lovely day.You can also email me if you have more questions [email protected] I may see them quicker then our website. Thanks Bonita

          Reply
      3. Ginette Lawrence

        Absolutely awesome white bread
        Wow I have not add bakeapple since I was a child
        How much for a jar I am in Northern Ontario
        I will pay shipping etc
        Much regards Ginette

        Reply
        1. Bonita

          Hi Ginette: Thank you so much for your message and for enjoying our channel, I’m so glad you loved the homemade bread recipe. Bake apples here in NL is like gold and it is very hard to find or even buy, I would love to help you but I don’t have any and we don’t sell food products only offer our services for helping you learn how to cook our traditional recipes. Have a lovely day and thank you for stopping by. 🙂 Bonita

          Reply
        2. Karen Betts

          Hello, l made bread today thank you, it help me so much.
          The bread came out lovely so I greased the top with butter
          And after 10 min or so the top went all wrinkled, it don’t look pretty lol
          So what did I do wrong?
          Hope you and your family are doing fine in this time of the pandemic.

          Reply
          1. Bonita

            Hi Karen, Thank you for your message and for enjoying our bread recipe, I’m thinking you did everything right. Maybe after you brush it with butter only cover it for half that time and see if that will work better, just leave it at room temperature to air and it still may be soft for you. Was it good when it came out of the oven, I hope this helps and enjoy your delicious bread to the fullest. 🙂 Bonita

            Reply
      4. Marg

        Your amount of sugar is different in the list of ingredients than in the recipe instructions . Tsp or tbsp ?
        Thanks

        Reply
        1. Bonita

          Hi Marg, Thank you for your message and for stopping by, you can use 2 tsp or 2 tbsp it won’t make much of a difference. But the recipe is for 2 tbsp, this white bread recipe is so lovely and easy to make. Enjoy to the fullest and I’m sorry I’m just getting to your question. 🙂 Bonita

          Reply
      5. Kelly

        Can u use Quick Rise Instant Yeast for this recipe?

        Reply
        1. Bonita

          Yes you can and I always proof it first in a bowl just incase it is no good. But if you are comfortable putting it directly in with the flour thats fine too. Enjoy and thank you for your message 🙂 Bonita

          Reply

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