2 and 3/4 teaspoons of yeast
517 ml lukewarm water
Lard (amount the size of an egg)
3 tablespoons sugar
1 tablespoon salt
Enough bread flour to make a soft dough (496 g -720 g)
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- In a small bowl, dissolved the yeast in 110 ml warm water.
- Set aside for about 5 min
- In large bowl, combine the lard, sugar, salt and the remaining water.
- Add the yeast mixture and stir to combine.
- Add the flour, 60 g at a time, mixing until the dough is elastic and doesn’t stick to the sides of the bowl
- Cover the bowl loosely with plastic wrap or a damp cloth and let the dough rise until double in size, about 1 ½ hours in a warm, draft free place.
- Punch the dough down and form it into two loaves with your hands.
- Place each half into a greased 5x9 in loaf pan. (So making 2 loaves of bread)
- Cover with a damp cloth and let rise again until the dough is level with the loaf pan, about an hour.
- Preheat oven to 163 C Bake bread for about 45 min.
- The bread will sound hollow when tapped.
- After removing bread from the oven, brush with butter or margarine for a softer crust.
- Remove the bread from the pans and cool on a wire rack.
- After completely cool, it can be stored in a sealed bag and frozen for up to 6 months.
- If bread is stored in a sealed plastic bag at room temperature, it should be consumed within 4 days.
This recipe was submitted by one of the FCR Forum Moderaters