Traditional White Bread
Old fashion style white bread that is moist, light and delicious. This recipe makes 3 loaves.
Servings: 24
Equipment
- 2 Large mixing bowls
- Wooden spoon
Ingredients
- 2 teaspoons granulated sugar
- ½ cup lukewarm water (105℉ to115℉)
- 1½ tablespoons active dry yeast (traditional)
- 2 cups whole milk scalded
- ¼ cup lard
- 2 cups lukewarm water
- ¼ cup granulated sugar
- 4 teaspoons salt
- 10½ cups unbleached bread flour spooned and leveled
Instructions
- Grease a large bowl generously with oil (we use canola) and set aside. This bowl will be use later for the dough to rise.
- Prepare yeast by stirring 2 teaspoons of sugar into ½ cup lukewarm water to dissolve. Stir in yeast and set aside to proof.
- To scald milk: Add milk to saucepan and heat over low heat until temperature reaches about 180℉. Remove from heat.
- In second large mixing bowl add the scalded milk and lard. Let stand a few minutes so the lard can melt. When lard is melted add 2 cups of lukewarm water, ¼ cup of granulated sugar and 4 teaspoons of salt. Stir to dissolve. Let liquid cool to around 105℉ to 115℉ (lukewarm). Then add proofed yeast and stir to dissolve.
- Add 6 cups of flour all at once to warm liquid and stir vigorously with wooden spoon until smooth . Add 3 more cups of flour 1 cup at a time stirring well after each addition. Turn dough onto floured countertop and knead in 1½ cups of flour. Knead until dough is smooth ( about 10 minutes). Place dough into greased bowl turning over to grease the top. Cover with a dish towel and let rise for 1 to 1½ hours or until doubled in size.
- Grease loaf pans with butter.
- Knead down dough and turn onto lightly floured countertop. Shape dough into 3 loaves and put into prepared pans. Cover with a dish towel and let rise for about 1 hour or until doubled in size.
- When you see bread is nearly doubled in size preheat oven to 375℉.
- Bake loaves in preheated oven for 25 to 30 minutes or until golden brown.
- When bread is baked remove from loaf pans and let cool on baking racks. Brush tops with melted butter if desired. Cool completely before slicing