Traditional White Bread
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
PREP TIME 20 min
COOK TIME 30 min
READY IN 2 hrs 30 min
Original recipe yield 2 - 9x5 inch loaves
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.
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.
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.
Preheat oven to 425 degrees F (220 degrees C).
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.
I have noticed that this recipe is slightly different from the roll recipe. This bread requires straight sugar to feed the yeast instead of honey and included lard. I hate the word lard. Anyway, I think I understand the correct temperature of water and my yeast proofed nicely. I paid close attention to the amount of flour I added remember how I got a little carried away last week. I am surprised at how easy this is becoming and I am hoping that this works. I am curious why this bread does not require any kneading. I’m guessing that the mixing process creates sufficient glutton. I will ask Melinda or Ben about this.
The recipe says the bread should rise in about an hour but it took almost two hours before I thought it had doubled in size. I hope this does not change anything.
I love the smell of bread baking in the oven. Delicious!
The loves look pretty good but one loaf has a huge bubble in it and I wonder if that is because I let is rise too much. Hum? All in all this was a successful baking experience. I am feeling more confident and am starting to get excited about next week.