A delicious white bread recipe with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish.
Ingredients
- active dry yeast: 2 packages (.25 ounce packages)
- white sugar: 3 Tbsp
- ½ cups warm water (110 degrees F/45 degrees C): 2 piece
- ½ cups bread flour: 6 piece
- lard: 3 Tbsp (softened)
- salt: 1 Tbsp
Metric Conversion
Stages of cooking
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Dissolve yeast and sugar in warm water in a large bowl. Stir in 2 cups flour, lard, and salt. Stir in the remaining flour, 1/2 cup at a time, mixing well after each addition. When the dough comes together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
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Lightly oil a large bowl, then 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.
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Lightly grease two 9x5-inch loaf pans.
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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 the prepared pans, cover with a damp cloth, and let rise until doubled in volume, about 40 minutes.
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Preheat the oven to 425 degrees F (220 degrees C).
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Place bread in the preheated oven and lower the temperature to 375 degrees F (190 degrees C). Bake until the top is golden brown and the bottom of the loaf sounds hollow when tapped, about 30 minutes.
