TRADITIONAL WHITE BREAD

Traditional White Bread image

This is not for the diet conscious, gluten challenged, or anyone afraid of a few calories or fats. I also do not use modern cheater methods such as a bread machine or even a Kitchen Aid with a dough hook; I use my hands and muscles: eek! And yes, I do use lard (or rather Crisco since it's almost impossible to find lard anymore).

Provided by Valerie Lana @ValerieLana

Number Of Ingredients 8

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Ingredients

1 package(s) dry granular yeast
1/4 cup(s) lukewarm water
1 teaspoon(s) white sugar
4 cup(s) lukewarm water
1/4 cup(s) white sugar
1 teaspoon(s) salt
3 tablespoon(s) lard, melted
10 1/4 cup(s) flour (10 1/2 may be needed)

Steps:

Notes: (1) The first three ingredients are used together. (2) Quick rise yeast can be used but the recipe must be adjusted according to the individual package instructions. (3) I use Fleischmann's typically but I have had success with both Bakipan and Fermipan as well. (4) If using compressed yeast the conversion is 2 1/4 teaspoons to 1 package of dry granular. (5) It is easiest to get the dough to rise if you use a heavy earthenware or wooden bowl. I use earthenware personally and have never had issues with keeping the dough at a good, even temperature.
Combine the first 3 ingredients by dissolving the sugar in the lukewarm water and sprinkling the yeast over it. Let stand for approximately 15 minutes.
For the remaining ingredients: Combine the water with the sugar, lard, and salt. Mix until the sugar is thoroughly dissolved. Add the dissolved yeast. Stir in 5 cups of flour gradually, mixing as you add. Mix until smooth. Cover and set in a warm place to rise until about double in bulk: about 1 1/4 hours. Note: I usually preheat my oven to about 175F before I begin and shut it off as soon as it hits temperature, but leave the oven light on. By the time I'm ready for the first rise, the oven is comfortably warm but not hot; in other words, the dough will not begin to cook or be scorched to the bottom of the bowl.
After the dough has completed it's first rise, add the remaining 5 to 5 1/2 cups of flour, and knead until the dough no longer sticks to your hands; typically about 20 minutes or until bubbles form.
Brush dough with shortening (butter, lard, or margarine) and place in a lightly greased bowl in a warm place. Let the dough rise until double in bulk again; about 1 1/4 to 1 1/2 hours.
Punch down and let rise about for about an hour.
Shape into loaves or buns and place in well greased pans. Brush with melted butter, cover and let rise until double in bulk again; 1/2 to 1 1/2 hours depending on how warm the dough and the house is.
Bake at 425F for 10 minutes, then reduce the temperature to 375F and bake for about 40 minutes or until done; the baking period will depend on the size of the loaves.
When turned out of the pans, you should be able to hear a nice "hollow" sound when you gently tap on the bottoms. Allow bread to cool on a wire rack, tea towel or other surface that won't cause condensation to gather on the crust. Brush the fresh bread with butter to glaze it.
Enjoy!