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Newfoundland and Labrador Toutons (fried bread)

I have so much flour in the house now I’m running out of space to store it. I figured I’d starting making more of my own bread, starting with panini bread. The recipe I found uses a mix of white and whole wheat flours, which makes it a little healthier, without sacrificing taste or texture.

There was so much dough, and I wanted a super fast and comforting dinner. When I was a kid, my grandmother would make a huge batch of bread with a 5lb bag of flour, and after the first rising of the dough, my grandfather would make “toutons”, or in our town we called them “muppa cakes” or “fried cakes”. We would have just that for a quick meal, smeared with butter and/or homemade partridge berry (lingonberry) or cloudberry jam. Ooooohhhh soooo good! They’re crunchy and slightly salty on the outside and slightly chewy on the inside.You can butter the tops, or cut them open and butter the insides.  Our Labrador homemade bread is very simple and includes just flour, yeast, margarine,  and salt. Any yeast bread dough would probably work. I’ve made them with pizza dough as well and they’re great.

Step 1: After you mix your bread dough of choice, let dough rise until doubled in size, then punch down, and cut off golf ball sized balls and shape into a thin, flat, oval shape. They don’t have to be pretty!  😉


Step 2: Heat your skillet to medium-medium low and add enough vegetable oil to coat the pan – maybe a bit more. Add your dough and fry on each side until deep, golden brown. (About 5 minutes or so per side).


Step 3: While still hot, top with butter and/or jam. If you like, you can slice in half and butter the insides. Mmmm…butter!


Panini Bread

Yield:  12 servings

2 cups all-purpose flour
1 cup whole wheat flour
1 tsp instant yeast
1-1/4 cups warm water
1/4 cup olive oil
2 tsp salt


Step 1: Sift the all-purpose flour, whole wheat flour and salt together on a large surface.

Step 2: Add the yeast to the water and allow to sit for 2 minutes.

Step 3: Make a well in the flour mixture, add water and oil.

Step 4: Knead dough until well combined, but don’t over-mix it.

Step 5: Place dough in an oiled bowl and let sit, covered, at room temperature for 2-3 hours.

Step 6: Flour a wooden cutting board and cut dough into 12 equal pieces.

Step 7: Knead each piece gently and let sit again for the second proof (about 1-1/2 hours).

Step 8: When the panini are 1-1/2 times their original size, slash along the tops with a knife.

Step 9: Bake at 450ºF for 20-25 minutes. (Watch carefully. I found mine got too brown on the bottom after 15 minutes so try lower heat or bake for less time).

About heathershomemade

Cupcake obsessed foodie from Ottawa, ON, Canada

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