HOMEMADE BREAD - Nan's Newfoundland bread recipe (7-8 loaves) 

I'm 77 and I bake,(and love) soft sourdough sandwich bread. Mom and G'ma both baked homemade yeast bread. Both are long gone, but their recipe, was never written down or passed on. I would love to find a homemade bread recipe, that matches the taste and texture, of what I remember from my childhood.

So proud of you Larissa!! What a legacy of love Nan left to all of us… and a reflection of the wonderful very large family to which we belong! Dad and I are watching every video with such joy!

OMG. PARTRIDGE BERRY JAM! I WISH! THAT LOOKED SO GOOD!😂

Nice to meet you, Larissa. Great job on Nanos bread.I just made bread and buns last night. Tonight I made apple pie. Mom always used cream of the west flour, but I don't think they make it anymore. My mom had the cream of the West Recipe book for years. It was really worn. I found a lady in St. John's, who had the last 10 books. I bought them all for 10 dollars each. That was back in the late 80s. I gave them to my sister in laws and my sister for Christmas. Mom was given one, and I kept one for myself. Mom always prayed the rosary while she made her bread and put prayers on top when it she rose her bread. It was always so good. My favorite was the heel. She learned from my uncle, who was a baker on the American Airforce base in Goose Bay,when she was first married. I got it from the two of them. I live in Surrey, BC. Nice to meet you. I subscribed. Best wishes. Great video.

I made this recipe today cut half! What a great bread recipe. It was still a workout on my shoulders. My nan was from Nova Scotia. She made the best rolls I have ever tasted. I know that some of why they were the best is that my Nan and I shared so much love together in the kitchen when she was still here. Now you get to share your love with us. Thank you for sharing part of your family with us!

The end result is some fantastic looking bread & rolls. I wanted a grilled cheese too. But the jam on the rolls took the prize.

I learned to make bread living in Saskatchewan . Took them eating a few bad loafs to perfect it . I use to do cheese buns also there Where no stores but small ones if it snow no bread so sorda had to with a son in school . I live back in Florida my home state . We have always called lunch lunch a sandwich unless your cooking a big dinner and Supper night meal . So maybe it's a east coast thing . In the summer it's hot we cook Dinner and leftover for supper .

My 76 year old wife has been making bread since we were teenagers. We still to this day make our own bread. We recently started milling our own flour from wheat berries and making whole wheat bread. We were both very impressed at your skill kneading such a large amount of dough. You have exceptional skills. After 5 minutes of your video we decided to subscribe to your channel and follow your progress. YOU WILL DO WELL!!!! I would like to suggest ‘Bread Beckers’ on RU-vid…. 😎🇺🇸

I grew up with a baking mom. She did all our bread. There were a lot of years we didn’t get store bought bread. I’ve been looking for a recipe to make a lot of loaves. I’m so excited to try this.

It is indeed a workout especially with the amount of dough you're using in this video.

My Daddy is from Digby Nova Scotia and he said, breakfast, dinner and supper. He married my mom an Ontario gal who said, breakfast lunch and dinner so depending on who was yelling for us to come to table we heard both😄i miss our family music nights with the accordion 🪗 and organ being played, wonderful memories♥

Learned this recipe from a pastors wife in Wisconsin lost my recipe and now it is found thank you. Great video

You are an ANGEL🕊️🕊️Your sweetness & kindness shine. Such a pleasure to encounter someone like you in this complicated world we share. PLEASE don’t change and continue to encourage everyone to pay it forward as you have. I’m an old hippy, 85, and love your kind life style and awesome attitude. As an afterthought, your bread recipe is by far the BEST. But that aside, you are the kind, caring person that makes our world livable. Bless you and yours ❤❤❤❤❤❤❤

I’m from the south in the US. I admire how ya’ll deal with so much cold. We call the mid day meal lunch if it is small and dinner if it it a full spread. Likewise, the evening meal is supper if it is lighter (Say soup and salad) and dinner if it is a full meal with meat, and several vegetables. This is a good tutorial. I pray your channel grows and does well.

Your page was a suggestion from RU-vid! Welcome, can't wait to watch the rest of your videos.

Just wanted to say how nice it is to have a Canadian video 🇨🇦 and to see brands that I recognize 😀 My mother made bread and was very strong also. Thank you for sharing.

Hey sweetie..this was fun .. it looks like a master dough that could live 2 weeks in the fridge to pull off of to bake things …you could do stretch and fold is fine now instead of kneading …it’s how bread is done every 30 min or so a stretch and fold on all four sides truly less energy

My father is also from Newfoundland. My Nan had 12 children, and my dad was the oldest. Thank you for sharing.

You,re a great girl and i loved that you spoke about the partrigh berries

Fellow Newfoundlander here …subscribed.

Your theory on the three bumps is very correct. I learnt to make bread by watching my mother and grand mother many years ago. I even made bread when I was in the army and brought a half dozen loafs with me when we went any place. All he guys would gather in my office tent in the evenings for bread and a game of poker. I also make cheese buns by adding shredded cheddar in my flattened dough then roll up and add more on top. It costs but boy it is some good. Great channel.

Your Nan would be proud! Thank you for sharing your video with us.

Good Morning ! So nice to see a Canadian channel ! I am west of you a couple of provinces. I just saw this a few minutes ago and added it right away . Good luck and will be following all your videos.

You need no hints. That''s the best bread Ive seen for a long time. Well done.

I wanted to share a orange roll recipe that my family loves. It only makes 12 rolls but I double the recipe. 1 cup warm water, 1 tsp. salt, 1/3 cup brown sugar, 1/4 cup softened butter, 3.5 cups flour, 1.5 tsp. yeast, 1/2 cup melted butter, 2 T grated orange peel, 1/2 cup white sugar. Use all ingredients except last three (1/2 c. melted butter, orange peel. 1/2 c. white sugar) After first rise, cut dough into 12 rolls and roll into a mixture of the 3 ingredients completely. Place in baking pan. Cover and let rise about 45 min. Bake at 350 F for 20-30 min or until golden brown. Cool on rack and serve warm Hope they turn out for you and that you enjoy. It has become a Thanksgiving trradition for us. I live in the Us in Minnesota and enjoy cold winters also.

I'm delighted to find you! My beloved grandmother was from Newfoundland; unfortunately, my father's work prevented us from spending much time together during the years when she would/could have shared her cooking legacies. I look forward to learning more from you. Btw, I'm 73, lost my Grams in 1994.

Just found you! Can’t wait to try this when we have our next church bake sale! Come on folks, lots of views, now let’s all subscribe and thumbs up!! ❤️ TFS

You do a fantastic job in your bread making. I could watch you for hours. I'm going to try your one loaf recipe real soon. Thank you!

I want say thank you for wearing your hair up ,I was raised to put my hair up or I wasn't aloud in the kitchen to cook, don't want hair in the food ,my kids even follow that same rule with their kids .I just came across you ,good luck with your videos.

I also thought the 3 loaf bread was done in like a 9X12 pan. My grandma made bread every other day and put in the closet and would not cut for a whole day. She was from St. Johns until she moved to the us. But my Uncle said she never let they eat the bread for an entire day. Must have been easier to cut.

I'm watching from Arkansas in the United States. We also have Breakfast, Dinner and Supper in the southern states. Love your video!!! Keep them coming!

Welcome to u tube! Subscribed right away, just because of your sweet personality! Blessing to you❤️

That’s a lovely dough! I’ve learned to let it sit for around 45 mins just to let the flour hydrate and the gluten get started. Then start to knead your bread dough. You might even find that you won’t need so much time kneading.

Wonderful clear instructions. I love hearing your calm voice and accent. Thank you so much Bonita x

I'm late to the party. I enjoyed this inaugural video. I loved all the good tips. My back aches watching you. LOL. I made Cottage Cheese Dill Bread today, leaving out the egg since I'm allergic. It turned out beautifully. There is no need for the egg. Who knew? Looking forward to more videos. Subscribed after just a few minutes.

Just found and think you are doing a great job can’t wait to see your next episode. I have already subscribed only tip I have for you is to save and freeze all your butter wrappers and use them for buttering your pans.

I love your accent. I have a friend from there and you look and sound like her.

So glad you popped up on my feed. Congratulations on starting your channel. I have been baking bread since last summer and have yet to get consistently good, soft bread. I am going to try your treasured recipe. Thank you for sharing it. You have a new subscriber here.

Oh! You just answered my question 😊

Your bread is beautiful! I am an avid bread baker, because it is a challenge, it is soothing, and it brings so much joy to others as well as myself...and it is GOOD! I see family recipes as treasures, and memories, so thank you for sharing your grandmother's recipe. I am going to make it and share all that goodness with my family, and it may become one of my family treasures and memories. I will put your name, and the story of your grandmother on the recipe. God bless

Love the apron

The reason you didn’t need more flour is you used the better quality of flour it really does make a difference. I’m now milling my own it cheaper and healthier too another learning curve but so well worth it .

Being a bread maker I think you did a fantastic job with that amount of dough , I do not think you need any advise , great video ! Thank you

Seeing you turn out the dough and kneed it, I can see your hydration percentage was spot on for a nice consistency. The way you kneed looks like you've had lessons from Jack Sturges on his channel "Bake with Jack" you do it exactly like him. We live in South Africa and I've been making home bread since 1987 before we left Rhodesia (Zimbabwe). I've since grown my own sourdough culture and have been making sourdough bread for the past 3 years. Love it!

You are a great baker.They turned out really well.Well done you.I think you have put me in the notion to bake bread.👏👏👏👏👏👏🌺🌺

I have just started making my own bread 🍞 Thank you so much for sharing your recipe 💖

Beautiful! 😻

Beautiful breads

hello and congratulations on your new channel. I am so excited you came up on my feed. I am from Ontario but have many relatives down east. Cant wait to try this tomorrow after work and will be following your channel😊

For a batch of bread that size my mom would put 2 cups of plain mashed potatoes in when she added the ingredients to the flour. It was really delicious. Also I worked in a place that did fresh baked items and after the bread an rolls were baked they made an egg wash of 2eggs beaten good and 2 cups of cool water to brush on after they were baked to make the crust soft.

Made my first loaf of bread in 1971 and have learned a lot since, Welcome to the journey! My advice would be to save up for a few things that will make your baking so much easier. Get a danish whisk for mixing the dough, get a bench scraper to let you use less flour, get an inexpensive kitchen scale to measure out your ingredients (that is a liquid measure you are using for your flour), keep the yeast in the fridge or freezer, forget the proofing of the yeast step--now days yeast is dependable enough to just use without proofing, try substituting a tablespoon of potato flour for every cup of regular flour you use (adds a nice moistness and it keeps longer), and try using a plastic shower cap instead of a towel over your dough as it is rising. And never, never, never cut into a loaf while it is hot even though it is really, really, really tempting. Remember you did ask if anyone had any tips. Those are mine! Keep up the good work..........

I have been commercial and home baking for over 40 years. I have never proofed yeast. I mix it with the other dry ingredients and then add my warn liquid. After I open my yeast I store it in my fridge. My dough has never failed to rise. Just explaining what works for me. It eliminates the yeast proofing step. Am impressed that you would hand knead this much dough.

just subscribed to your channel, because I love bread recipes. meme and pepe were born in nova scotia and emigrated to the states after my uncle but before my dad was born. She always made 3 lump bread, and said it was so pep would have a piece to take to work not sliced to eat with his hunk of bologna. Whatever bread was left over, the horse got! Used to make big batches of bread when all the kids were home, mixed and rose it in a dedicated dishpan - used only for bread making! sometimes would fry up the dough pieces rather than make the rolls, and that was always a hit. but in our 70's now and do not need as much, so make smaller batches - mostly rolls - for smaller appetites. when i do make the 3 lump loaves, i make a normal size loaf, and cut into 3 pieces, and form them into my 3 lumps. Excited for you and hope your channel grows quickly so you can stay awhile!

Enjoyed watching

Thanks that was very interesting J like to bake in quantity so this recipe was perfect Thanks for sharing 😊cheers from the Pacific side of Canada 🇨🇦

You did an excellent job! I’ve never heard of partridge berry. Sounds interesting. I learned how to make bread from my mother-in-law. I have made it for many years. I’m from middle of Nebraska, USA and we always said breakfast, dinner and supper. Happy baking! 😊

Good job from Louisiana. New to your channel

Yes you can use the rapid-rise yeast. I have made bread at home and in my restaurant days while working for several years.

Your Nan's bread demo is perfection -don't change a thing, Yes a "bench scraper" would help you divide the dough and scoop up the dough from the counter when you first start working it. Hope your channel is a great success !!! Happy baking. You have a very lucky hubby and family to have you! Congrats!

Congrats on your first video. Great job! My Mom is from a small Newfoundland town. She regularly made the same size batch (7 loaves and a pan of buns) in an oil stove, and it lasted a week if she was lucky! I call the slice in the middle of the three-bun bread the "good slice" (my sister-in-law calls it the kissing slice). There's something extra special about it. I loved it toasted with butter and marmalade. And had many peanut butter sandwiches through my school years. Never got old! My BFF and I would often get into a fresh loaf while it was still cooling! Mmmm!! You've inspired me to dig out her recipe.

I use my Kitchenaid to knead the dough. If making 2 or more loaves I divide the dough in half then knead them separate. Have arthritis so sometimes it's hard to hand knead and using my mixer with the dough attachment gives great if not better results.

Breakfast, DINNER, SUPPER‼️My family STILL calls meals “Breakfast, DINNER, SUPPER.” We are all from the Caribou, Maine area with ancestry from Nova Scotia & New Brunswick. I always thought thee were terms used only in Maine, but l now believe they are originally Canadian terms since all four of my grandparents were Canadian.

Great job lovey

This bread looks amazing! I never use a KitchenAid, don't even own one and not sure one could handle that much dough! I always ix and knead by hand like you. Now to find a tub big enough to handle that much! Glad I found your new channel and I'll be watching for more!

That looks yummy

Helpful hint; ALWAYS film in landscape mode (phone sideways, NEVER upright) this makes large and can be made larger. Upright. it can't be enlarged for us older folks. And it makes for a very nice viewing..

Yummy. 40 minutes looks good to me!

I make bread all the time. Made you recipe today and it turned out delicious. Thank you.💕💕💕💕

Yummm 😋 👩‍🍳😋

Looks great❤

You’re great at teaching

Omg ,those look soooo good.

The bread is gorgeous. Will be trying it soon!

For the Trinity. Father, Son, Holy Spirit. ( three small loaves in a pan)

Thank you for sharing your Nan's bread recipe with us. I have been trying different bread recipes out and tomorrow is another bread baking day in my home and I will be using your Nan's recipe because your Newfoundland style loaf looked amazing when you pulled it apart. I am looking forward to seeing more of your videos.

look lovely, the 3 lump bread explanation sounds good to me. Makes sense to me. I had made a sandwich bread and the directions said to put 3 balls in the pan, had never seen or heard of doing this before . /the loaf Baked beautifully , so hearing your explanation made sense. to pull the bread apart to make a quick sandwich. :)

Great tutorial. Step by step instructions for beautiful bread. Thank you!

I have the same measuring cup in 2, 4 and 8 cups. The 8 cup one is awesome for bread making.

I really enjoyed your first video! You will do great!

Your Breads are just Beautiful!!! Thank you so much for sharing your family recipe. Best wishes to you and your family.

Sure enjoyed watching you today! I am new bread baker and this was so informative! I am subscribing!!!!

Hi! New to the channel and am so happy to have found you! Can't wait to use your bread recipe!

I have never heard of partridge berry jam. It looks delicious! I love making bread! May your Channel be blessed!

Welcome to your new channel. I was so impressed watching you I subscribed so I don’t miss any videos. I have never seen anyone make that much bread in one session. You are amazing

I do know we newfoundlanders love our salt. you go girl

They look really good

Great looking bread thanks for sharing

Hi Larissa, the breads look so wonderful! Looks like you're off to a great start for your channel. I'll be baking your bread soon and await your next video😉

you have done a wonderful job with your bread. the crumb is perfect.

Your bread is gorgeous.. I love making bread.. great video thanks ⚘️

You,re kneading great

Ohhhh, my hubby is from Newfoundland! Will try this in hopes he likes it :) great video 👍🏼

I think you have an amazing future in all kinds of baking, especially the way you bake bread. You made me a believer in the possibilities of making a loaf of bread which I’ve never done. Thanks for sharing and I’m from New York in the US and it’s pretty cold here as well. Good luck 👍🏻

Made this and my bread turned out so soft and fluffy, thank you for sharing ❤

I just came across your video and am subscribing. Loved watching you knead that massive amount of dough. My husband and I are retired and our 4 kids are all grown and have families of their own. I have always made our bread too just because that’s how I was raised. I make 4 loaves at a time cause that’s how many will fit in my oven. I freeze mine too. We make the 3 lump loaves as you call it and call it sharing bread. I have no idea where or why it started but the kids enjoyed it when they were at home. It’s the perfect size to grab and make a couple of sandwiches to share with a friend.

Thank you

I am so glad I found your channel. You are wonderful to watch. I guess you are now my bestest channel, and I am really looking forward to all your videos. Are you going to be creating canning videos I hope so but what ever you do they will be great 👍 to watch. 💕 Love your channel.

Beautiful dough! I’m going to try the Newfoundland style😊👏

Love your 3 roll Bread. Enjoy making home made breads and no longer buy bread at the store. I’m hooked!!! I make a Japanese Milk Bread and learned that the 3 Roll method helps maximize the fluffiness of the loaf. Cooking a bit of the Flour w water and adding it to the dough helps with moisture and softness and keeps breads fresh longer. A great technique started by the Japanese. 😍 Happy baking.

Looks so yummy thank you