This white lard bread is the perfect, versatile bread for the Thanksgiving season. Serve it warm for Thanksgiving dinner or prepare it a day or two ahead of time and make it into bread stuffing or potato filling.
- 1 1/4 cups water (room temperature)
- 1 tablespoons active dry yeast
- 1 cup milk (room temperature)
- 2 tablespoons sugar
- 4 tablespoons lard
- 1 teaspoon salt
- 7 cups bread flour (about)
- Optional: egg white
- In medium bowl, mix water and yeast. Add milk, sugar, lard, and salt. Stir. Add 4 cups of bread flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl. Turn dough out onto lightly floured surface and knead for 8 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl. Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.
- Punch down dough. Turn dough out onto lightly floured board and knead for 8 minutes or until the bubbles are out of the bread. Divide dough into 2 equal pieces. Shape each half into a loaf of bread. Set loaves into greased 8 x 4-inch bread pans. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size. Brush loaves with egg white to give the loaves a shiny finish when baked. Slash tops with sharp knife or razor.
- Bake loaves at 375 degrees F for 45 minutes or until the bread is golden brown. Remove loaves from sheet and let cool on rack.
Bread Baking Tips:
- Keep yeast stored in an airtight container and in the refrigerator. Heat, moisture, and air kills the yeast and prevents bread dough from rising.
- To keep bread soft, store in a plastic bag.
- Store flour properly to keep it from spoiling.
- Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1-1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
- Spraying loaves with water while they bake will produce a crispy crust.
- Brush loaves with egg white before baking to produce a shiny crust.
- Brush loaves with milk before baking to produce a dark, shiny crust.
- Brush loaves with butter immediately after baking to produce a soft crust.
- Use bottled water instead of tap water to make your breads. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
|Nutritional Guidelines (per serving)|
|Total Fat||4 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||0 g|