WHITE BREAD

Makes: 8 loafs

I learned to bake bread at a young age watching my mom. We used to come home from school almost everyday to the fresh aroma of freshly baked bread. I carried on the tradition for my family for years and even though I'm an empty nester now, I still bake fresh bread at least twice a month. I don't know how to make just one loaf so I make several and freeze the remainder to enjoy the next week. This recipe makes between 6-8 loaves.

 2 tblsp lard (I use Tenderflake)

6 c warm water

2 tblsp pink himalayan salt

1/4 c sugar (for the yeast mixture)

2 tblsp yeast (I use Fleishman's Fast Rising Yeast) or Bob's Red Milled Yeast

10-12 c Robin Hood all purpose flour

Directions:

1. Put 1/2 cup warm water into a large mixing bowl. I use a large Tupperware bowl usually. Add 1/4 c sugar to the water and stir. Sprinkle yeast overtop of the water mixture and let it work for about 10 minutes.

2. Stir and add 2 tablespoons of melted lard and add the salt and if you like a bit sweeter bread you could add 1/4 c of sugar but I do not.

3. With a large thick wooden spoon, stir in the flour one cup at a time until it gets too thick to stir.

4. Flour your countertop and flip dough out onto the floured countertop. Dough will be quite sticky. Flour your hands and start adding in more flour as you begin to knead the dough. Knead the dough until all the remaining flour is incorporated into the dough and it is not sticking to your fingers anymore. Usually takes about 10 minutes to do this. Don't worry about overworking the dough, the more kneading the better.

5. Form a large ball shape with the dough and cover and let it rest for about 10 minutes. 

6. Grease at least 6 large loaf pans and if you choose to make buns, then also grease a few large glass cake pans as well. Otherwise grease 8 large loaf pans.

7. Wash out the original bowl you used to make the bread dough in and grease it.

8. Place the dough back into the bowl and cover it with a clean tea towel. Let it rise for and hour or up to 1 1/2 hours until doubled in size. Then punch it down and reform your ball. Let it rise for a further hour at least.

9. Divide dough into small amounts by slicing a chunk of it off the dough ball and form it into the shape of a loaf by stretching the dough into a loaf shape and squishing the dough underneath to form a nice smooth bottom. Place in greased loaf pans.

10.  Cover and let rise again until it gives a nice bounce on top if pressed lightly.

11. Preheat oven to 350 degrees Farenheit and place about 5 loafs into the oven and bake for about 45 minutes to 1 hour depending on the temperature of your oven. Mine usually takes an hour. To test if done, flip the bread out of the loaf pan and tap on the bottom of the bread, it should sound hollow. It should also have a nice brown crust on top and the bottom should also be a nicely browned bottom.

12. Flip bread out onto cooling racks and take a basting brush and brush the tops with butter. This gives it a nice softer crust and just a touch of saltiness. 

13. Place remaining loafs into the oven. If making buns, form 2" balls of dough and place them about an inch apart in a greased baking pan. Bake them for about 25 minutes checking them to ensure the tops are nice and brown. 

14. Enjoy and wrap cooled bread into plastic bags. 

Note: Because there are no preservatives in this bread, please ensure you consume your loaf within a few days. Freeze the extra loafs for the remainder of the week or share with a friend or family. They freeze very well. I've been making this recipe which was passed on from my mom who was an avid bread maker for over 40 years. I've only ever had it fail once or twice in my life if I put too much flour in it.  Practice makes perfect!

 I would like to mention that you could also use 1/3rd whole wheat flour and 2/3rds while flour if you desire. I've also used organic flour many times with this recipe and it has turned out beautifully as well. Play around with it and have fun.