Pork Buns
Instructions:
This savory bread is a classic from Newfoundland, together with damper dog,
bangbelly, figgy duff, and other interestingly named, quickly made breads that
use salt pork or dried fruits. The original recipe used salt pork instead of bacon.
This would be eaten as an accompaniment to afternoon tea.
6 strips fatty bacon, sliced into 1⁄2-inch pieces
2 cups flour
3 tsp baking powder
2⁄3 cup lukewarm water
flour for rolling out
- Preheat oven to 3758F.
- Grease a cookie sheet with butter or margarine.
- In a dry skillet at low heat, cook the bacon until brown and crisp. Set aside to cool slightly. In a mixing bowl, blend the flour and baking powder.
- Make a hollow in the middle of the flour mixture; pour in the bacon together with the fat, scraping all the bits from the skillet. Add lukewarm water and mix into a dough.
- Place the dough onto a lightly floured surface. Roll out the dough to about 1⁄2-inch thick.
- Cut the dough with a floured round cookie cutter. Place cut buns on the greased cookie sheet, about 2 inches apart.
- Bake for 30–35 minutes or until the buns test done.