“A delicious Homemade Traditional White Bread with a very light center with a crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.”
Prep: 20 m Cook: 30 m Ready In 2 h 30 m
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To make this Homemade Traditional White Bread, You’ll need the following Ingredients:
Ingredients:
2 (.25 ounce) packages active dry yeast
3 tablespoons white sugar
2 1/2 cups warm water (110 degrees F/45 degrees C)
3 tablespoons lard, softened
1 tablespoon salt
6 1/2 cups bread flour
Directions:
1. In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Lightly oil a large bowl, 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.
3. 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 two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
4. Preheat oven to 425 degrees F (220 degrees C).
5. Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Homemade Traditional White Bread
Homemade Traditional White Bread
A delicious Homemade Traditional White Bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish."
- 2 (.25 ounce) packages active dry yeast
- 3 tbsp white sugar
- 2 1/2 cups warm water (110 degrees F/45 degrees C)
- 3 tbsp lard, softened
- 1 tbsp salt
- 6 1/2 cups bread flour
-
In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
-
Lightly oil a large bowl, 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.
-
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 two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
-
Preheat oven to 425 degrees F (220 degrees C).
-
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
