Newfoundland Toutons
"I love traditional, regional recipes and spotted this one in a Newfoundland magazine called "Downhomer" submitted by Lila Young. I have not made it but it sounds very interesting even with the high fat content. They are like a Newfoundland First Nations Bannock. The pork fat is referred to as scrunchins in the recipe but that is not in the computer vocabulary so I called it fatback pork..."
INGREDIENTS
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1 tablespoon sugar
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1 teaspoon sugar
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1/2 cup lukewarm water
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1 (0.04 g) packettraditional yeast
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1 cup 2% low-fat milk
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2 tablespoons shortening
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1/2 cup cold water
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1/2 tablespoon salt
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5 -6 cups all-purpose flour
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1/4 lb finely cubed bits of fatback pork
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