Ingredients
1/2 cup warm water
1 tsp sugar
1/4 tsp ginger
2 package active or dry yeast
1/3 cup sugar
2 1/2 cup warm water
4 cup flour
3/4 cup skimmed milk powder
3 cup warm water
5 tsp salt
1/2 cup soft lard
8 cup flour (for the dough)
2 cup flour (for kneading)
Directions
Combine the first 4 ingredients and let stand in a warm place until
bubbling nicely. In a large bowl, stir together 1/3 cup Sugar, 2 1/2
cups Water, 4 cups flour, and 3/4 cup dried skim milk. Stir in the
yeast mixture, beating well. Cover the bowl and let stand in a warm
place until the sponge is well risen and bubbly. Add 3 cups warm
water, 5 teaspoons salt, and 1/2 cup lard and beat well. Stir in 6 to
8 cups flour, mixing until the dough clears the bowl. Spread the
remaining 2 cups of flour on a pastry board, turn out the dough and
knead well, using a little additional flour if necessary to make it
smooth and satiny. Return to the bowl, dust top of dough with flour,
cover with a damp cloth and let rise in a warm place for about 30
minutes. Turn out. Knead thoroughly, using only enough flour to keep
dough from sticking. Divide into 6 even portions. Shape into loaves.
Place in greased pans. Brush tops of loaves with soft lard and allow
to rise again until double in bulk. Bake in PREHEATED oven for 45
minutes; the first 20 minutes at 425 F.; then reduce heat to 350 F.
for the rest of the baking period. If a very soft crust is desired,
brush top of loaves with melted lard or butter as soon as they are
removed from the oven and allow to stand for about 5 minutes before
removing from the pans. This recipe makes 6 medium size loaves.
Servings: 6 servings
Perfect White Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads
The History of Recipes
It is possible to trace the history of meal recipes way back into antiquity, certainly as far as the Egypt of the Pharoahs, and maybe further still. In practice though, these, ancient cook books were just simple hieroglyphic or cunieform instructions for preparing food.
Later on, in The time of the roman empire 25BC a roman called Apicius compiled a number of documents detailing recipes prepared by wealthy roman citizens. In his works, he tells us how the roman meals were split into hors d`oeuvre, entrees and desserts, something we still use today. Additionally, he recounts how the Romans used many aromatic flavours, including some familiar names for example thyme, rue and dill. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and spices from Arab cooking, including parsley, basil and rosemary. The introduction of these new culinary ideas caused a surge in books on cookery, many of which are kept safe in private collections. By the time we get to the 1900s, cookery books were highly popular as a result of more people being able to read, more leisure time and being a little richer. |
We hope you enjoy this Perfect White Bread recipe.
