Homemade Newfoundland White Bread

Lately I’ve been thinking about veganizing some of the traditional recipes I grew up with. It’s been years since I’ve had any classic Newfoundland fare and even though Newfie white bread is just like most other white breads, it was definitely a staple in most kitchens back in the day.  Whenever I think of white bread, I always think of the bread my nan used to make. It seems as though every time we would go to her house for dinner or just a visit, we would leave with these tender, fluffy, giant loaves of bread, that she just so happen to bake fresh that morning. Oh man did I love that bread! It was so big that you would have to trim the sides just to fit it in the toaster. Slather a warm piece with a bit of margarine and jam and I’d be one happy gal.

I’m not as big a fan of white bread as I used to be, I tend to go for whole grains most often nowadays, but P loves the stuff and it’s nice to have every once in awhile. Plus unlike most of the other breads I make, there’s no starter or pre-ferment, so it comes together pretty quickly and any leftover dough can be saved for making some toutons! Oh, you don’t know what toutons are? Don’t you worry your pretty little head, I’ll be filling you in on those tasty little morsels shortly. I’ve scaled back this recipe a bit so that the loaves aren’t as giant as my nan’s and as much as I like bread, I figured two loaves are a little more reasonable then 5 or 6 loaves for most people.

There are a few different conditioners in this bread to give it it’s light and fluffy texture, so if you’re thinking about replacing the milk with water, all I can say is, please don’t so that. Same with the fat, it adds extra moisture and elasticity to the bread, and just wouldn’t be the same without it. I know there’s nothing better then warm bread right out of the oven, but letting the bread cool before slicing into it will make it easier to cut, then you can toast it and slather it in some homemade jelly. Or if you wanna be hardcore traditional, haul out the margarine and molasses and slather that sucker till there’s not a white spot to be seen.


Author: The Vegan Cookbook Aficionado


  • 2 teaspoons active dry yeast
  • 1 tablespoon (0.55 ounces) granulated sugar
  • 1 cup (8 ounces) water, warm
  • 1 cup (8 ounces) unsweetened non-dairy milk, warm
  • 1 teaspoon salt
  • 3 tablespoons (1.5 ounces) non-dairy margarine or shortening, softened
  • 4 1/2 – 5 1/2 cups (22.5 – 27.5 ounces) unbleached bread or all purpose flour


  1. In a large bowl or the bowl of a stand mixer, sprinkle yeast and sugar over the warm water. Let stand in for about 5 minutes or until the mixture becomes frothy.
  2. Mix in two cups of flour (10 ounces) and softened margarine or shortening, stir until combined. Mix in the milk and salt and then gradually add the remaining flour, mix on the lowest speed, or continue mixing by hand until a soft dough forms. Turn out onto a floured surface and knead by hand or mix on medium-low speed, adding flour or water as needed to achieve a smooth, elastic dough. The dough should not stick to your hands but it should feel slightly tacky. Remove from mixer and knead by hand for a 6-8 minutes more, making any final flour or water adjustments. The dough should past the windowpane test.
  3. Shape dough into a ball and place in a clean, lightly oiled bowl; cover with plastic wrap or a clean damp tea towel and let rise in a warm place until doubled in bulk (about 1 1/2 hours). Alternatively, you can cover the dough and place it in the fridge overnight and then take it out in the morning to make toutons or bread. I like to divide the dough in half and bake one loaf of bread that day and save the remainder for toutons the next morning. The dough can be stored in the fridge for up to 3 days.
  4. Once the dough has risen, remove from bowl and shape into bread loaves. If you are removing from the fridge, make sure you take the dough out a few hours before baking, to bring it back to room temp.
  5. To make bread; lightly oil two 8 x 4″ loaf pans, divide dough into 6 equal portions, forming each portion into a ball.
  6. Place 3 balls of dough into each loaf pan.
  7. Cover loosely with plastic wrap and let rise until doubled or the dough is 2 inches above the loaf pan, about 1 1/2 – 2 hours.
  8. Bake at 400 degrees F on the bottom rack for 20 minutes, rotate the pans and continue baking for 15 to 20 minutes more, the bread should sound hollow when tapped on the bottom and the internal temperature should read 200F. Turn the loaves out onto a wired rack, if you prefer a softer crust, brush the tops with some melted margarine and let cool completely.

I spread my slices with some homemade raspberry jelly that my mom sent me. Yes, even though I’m almost thirty, I still love getting care packages from my parents 🙂 Seriously, nothing beats homemade preserves, one of these days I’m going to have to try and make some myself.

48 thoughts on “Homemade Newfoundland White Bread

    • aysha says:

      Hi there! Thank you so much for sharing this, I will try it out this week. I am wondering if I can use whole wheat flour ? Do you think that will affect the fluffy-ness factor?

      • Maggie Muggins says:

        Hi aysha, yes whole wheat flour would definitely lead to a more dense bread, you could start by doing a mix of whole wheat and white and adjusting the liquid. WW tends to be more absorbent.

  1. Kelly C says:

    My nan used to make very similar bread. She used to use Carnation powdered milk in hers and she made it by the truck load!! She used make loaves and loaves and a bunch of buns too. I loved the smell, the taste of the dough, and watching her make it. I’ve veganized her recipe too. Everytime I make it, it feels like home. Thanks for sharing!

    • Maggie Muggins says:

      Thinking back, that amount that she made, I gotta wonder what she did with it all! I can’t get over the amount of bread that used to come out of that little kitchen. Making this bread definitely brought me back to a time when I was much younger 🙂

  2. Ambika says:

    I am always on a lookout for soft white bread recipes. I haven’t found that “perfect one” yet. This looks like it could be 🙂 I hope I can go ahead and substitute whole milk instead of the non fat milk.

  3. Emma Hickey says:

    Ahh, this reminds me of home! I’m still in St. John’s, but I need to go find a big square loaf pan like that! Mine is too small to make great bread, but I can’t wait to try this recipe!

  4. Glen Warren says:

    I just foind your site. I’m also originally from the Rock and now
    lice in AB. I used to watch my nan make this same bread when I was young. She never measured a thing, all was done by feel, and she made the best bread ever. We’re going vegetarian a few days a week. Love the blog.

  5. Anisha Ranjit says:

    I baked this bread just an hour ago. I followed your recipe to the T, and it came out perfect. It tastes soon good. It’s my first bread so I’m super excited. I’ve kept the other half away to bake tomorrow.

  6. Ashley says:

    Gorgeous gorgeous bread! It’s been too long since I’ve made something yeasted. Also appreciate your tips about not doing replacements! I usually don’t with bread recipes but it’s good to know that this one really benefits from being made as written. 🙂

  7. Stephanie says:

    Great looking loaf! I don’t really eat white bread either but when I do it has to be all homemade and delicious like this one. I love the way you formed the loaf, going to give it a try with my next batch of bread

  8. Annie says:

    I needed bread and choose this recipe. I subbed lactose free milk (cow) for the milk and reduced the sugar by 1/4. The bread was doing great, but it was too cold in my house to rise all the way. It’s delicious. I wish it would have rose more, but it’s soooo good, it doesn’t matter.

  9. Debra says:

    Why do you put 3 small loaves in one pan? Looks great! I make an amish white bread and it’s just too dense for my husband and his flax french toast. Can’t wait to try this!

  10. Colleen Sanford says:

    I just made this and I was very pleased with the texture and taste…I did add 1 c of par cooked steel oats to the recipe..also used carnation powdered milk instead of non-dairy milk. .By far the best bread I have made! Thanks for sharing 🙂

  11. Val says:

    Oh this looks delicious!!!
    I’m usually also trying to rather eat whole grain bread vs white, but sometimes white just fits the bill, doesn’t it!? 😉
    Being a bread lover, I will have to try this recipe soon, thank you! 🙂

  12. Cat says:

    Unfortunately, this did not turn out so well for me. Rose fine first time, second time I left it well over 2 hours and it didn’t ever get over the top of the pan. Baking time was not right for my oven at 400 degrees. My kitchen was 70 degrees and I resorted to turning on oven early and having the bread on top of the stove for second rise to try and help it along. Finished product is a bit dense and overall, disappointing.

    • Maggie Muggins says:

      Hi Cat, sorry to hear it didn’t work out for you. To try to help with trouble shooting, did you use instant or traditional yeast? Is your yeast alive and active? How did it rise the first time? If your kitchen seems a bit cold, I like to turn the light on in the oven to create a warmer environment and let it rise in there. I know everyone’s ovens are different, so if you think yours might be off I highly suggest getting an oven thermometer, it’s helped a lot with my baking 🙂

  13. Pingback: Baking Bread | 3 Scoops
  14. nioma says:

    My mom is a true Newfoundlander! She doesn’t use milk in her bread at all, but me being a vegetarian and my little guy allergic to milk (milk proteins) I would use a rice milk and original not the vanilla flavor of rice milk that u can also get. Its organic as well 🙂 I will have to try this one seems just like moms bread

    • Lori says:

      My Nan made the softest moist bread and she never used milk. Just warm water from the kettle. What I wouldn’t give to have a slice dipped in roast beef gravy right now. Definitely gonna give this recipe a go

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