No worries. I have included a very simple bread dough recipe so that you can have a whack of bread dough kicking around.
I make a good bit of bread lately BUT I have to give all the credit to my Kitchenaid blender, and its handy dough hook, for the mixing part.
I reaaaally hate the very beginning of bread making, when the dough is sticking to my hands. Hate it. I hate it so much that, if I didn't have my blender, I suspect I would never make bread. That's a whole lot of hate, I know, but there it is!
The recipe I use is one I got from my cousin who is a master baker. It is based on weight, as opposed to volume. You vary the types of flour and wet ingredients as long as you keep the weight ratios.
Now, where were we? Oh yeah, toutons.
Toutons are pretty popular here in NL. They are not the same as pancakes, or waffles, or bread, but they are a relative.
On the western part of NL we used to call them bannickons. I did a little search on Google and came across 'bannock' and 'bannick', neither of which are the the same as what we used to make. The internet recipes appear to more closely resemble a scone or a pancake.
Anyway, long story short, toutons are unique. And awesome!
Toutons are generally served for breakfast or brunch, commonly along with other food like bacon and eggs. We generally pour molasses on them (my mother used to warm up the molasses but I have never seen anyone else do that). They can also be served with syrup.
Unlike pancakes, toutons have a teeny weeny bit of fight to them. While pancakes are a bit more of a 'melt-in-your-mouth' kind of food, toutons have a bit of 'pull-a-piece-off-with-your-teeth' going on. In a most awesome way.
Given that we all, generally, eat with a fork and knife, the whole 'teeth pulling' thing is not necessary. But, it does make for a great travel food should you have leftovers; wrap them in a paper towel and they should be fine for that day-hike you've been meaning to get around to!