Description
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 ½ cups warm water (110 degrees F/45 degrees C)
- 3 tablespoons lard, softened
- 1 tablespoon salt
- 6 ½ cups bread flour
Instructions
- Dissolve yeast and sugar in warm water in a large bowl. Stir in 2 cups flour
- lard
- and salt. Stir in the remaining flour
- 1/2 cup at a time
- mixing well after each addition. When the dough comes together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes.
- Lightly oil a large bowl
- then 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.
- Lightly grease two 9×5-inch loaf pans.
- 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 the prepared pans
- cover with a damp cloth
- and let rise until doubled in volume
- about 40 minutes.
- Preheat the oven to 425 degrees F (220 degrees C).
- Place bread in the preheated oven and lower the temperature to 375 degrees F (190 degrees C). Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 2 hrs 30 mins
Servings: 20