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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 2 |
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A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish. Ingredients:
2 (.25 ounce) packages active dry yeast |
3 tablespoons white sugar |
2 1/2 cups warm water (110 degrees f/45 degrees c) |
3 tablespoons lard, softened |
1 tablespoon salt |
6 1/2 cups bread flour |
Directions:
1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
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