- 1 (1/4 oz) package active dry yeast
- ½ cup plus 2 cups warm water or milk (i used water)
- 1 heaping tablespoon lard or shortening (i used shortening)
- 2 tablespoons sugar
- 1 tablespoon salt
- 7 to 8 cups all-purpose flour
In a small bowl, dissolve the yeast in the ½ cup warm water. In a large mixing bowl, combine the lard, sugar, salt, and the remaining 2 cups of water. Into the mixing bowl, stir the yeast and enough of the flour to make a soft, elastic dough that doesn't stick to the sides of the bowl. Cover the dough with plastic wrap and let rise till double (about 1¼ hours) in a warm, draft-free place, such as a table close to the stove or a sunny windowsill. Punch the dough down and divide it into 2 balls. Form 2 loaves with your hands. Put the loaves in greased pans. Cover with a damp cloth and let rise again until double (45 to 60 minutes). Bake in a 325 degree oven for about 45 minutes. The bread will sound hollow when it's done. After removing the bread from the oven, brush the top with butter or margarine. This will make for a softer crust.
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