This white lard bread is the perfect, versatile bread for the Thanksgiving season. Serve it warm for Thanksgiving dinner or prepare it a day or two ahead of time and make it into bread stuffing or potato filling.
- 1-1/4 cups water, room temperature
- 1 Tbsp tsp (2 pkg. or 1/2 oz.) active dry yeast
- 1 cup milk, room temperature
- 2 Tbsp sugar
- 4 Tbsp lard
- 1 tsp salt
- 7 cups bread flour, about
- Egg white (optional)
Prep Time: 135 minutes
Cook Time: 45 minutes
Total Time: 180 minutes
Yield: 2 medium loaves
- In medium bowl, mix water and yeast. Add milk, sugar, lard, and salt. Stir. Add 4 cups of bread flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl.
- Turn dough out onto lightly floured surface and knead for 8 minutes, adding more flour as needed until the dough is soft and smooth to the touch. Place dough in large greased bowl.
- Turn dough over in bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size. Punch down dough. Turn dough out onto lightly floured board and knead for 8 minutes or until the bubbles are out of the bread.
- Divide dough into 2 equal pieces. Shape each half into a loaf of bread. Set loaves into greased 8 x 4-inch bread pans. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.
- Brush loaves with egg white to give the loaves a shiny finish when baked. Slash tops with sharp knife or razor.
- Bake loaves at 375 degrees F for 45 minutes or until the bread is golden brown. Remove loaves from sheet and let cool on rack.