- 2 packs active dry yeast
- 1 cup lukewarm water
- 2 tsp sugar
- 2 cups milk, scalded.
- 1 cup cold water
- 1 tbsp salt
- 2 tbsp sugar
- 1/4 cup butter or shortening
- 9-12 cups flour, all purpose (the amount will vary)
- molasses
- 1/4 – 1/2 lb salt pork, diced. (Optional)
Making Dough:
Add yeast to 1 cup of lukewarm water in which 1 tsp sugar have been dissolved. Let stand in warm place for 10-15 minutes or until frothy. Scald milk: add butter and stir until melted, then add water, salt and sugar; cool to lukewarm. Stir dissolved yeast and add to lukewarm milk mixture, then quickly add half of flour and beat with wooden spoon until smooth. Gradually add remaining flour until too stiff to knead in a bowl. Turn out onto a floured board and knead. Add flour until a moist dough, which no longer sticks to the board, is obtained. Knead dough a further 10 minutes until surface is smooth and elastic. Place in oiled bowl and oil surface of dough; cover with a clean damp cup towel and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Punch down dough and shape into toutons.
Hint: To save time and get to the good part just buy regular white bread dough and let it rise and then shape into toutons!!
Cooking:
Fry salt pork until brown and crisp. Remove pork scrunchions. Break off small pieces of dough the size of an egg; flatten dough in palms of hands until 1/2 inch thick. Fry bread dough in pork fat until browned on both sides. Serve warm with molasses, butter, applesauce, golden syrup, marmalade or cinnamon.
