|Nutritional Guidelines (per serving)|
|Servings: 2 medium loaves (20 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 1g||7%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||2%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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
- Optional: egg white
Gather the ingredients.
In a medium bowl, mix together the water and yeast.
Add milk, sugar, lard, and salt and stir to combine.
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 a 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 a large greased bowl. Turn dough over in a 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.
Turn dough out onto a 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 8x4-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 at 375 F for 45 minutes or until the bread is golden brown.
Remove loaves from the sheet and let cool on a rack.
Serve and enjoy!
- Use bottled water instead of tap water to make your bread. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
- 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 and 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.
- To keep bread soft, store in a plastic bag.