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
Written recipes as a concept can be found way back into antiquity, in fact as far as the early Egyptians, and maybe even further. Interesting though that maybe, sadly, these ancient records were just very simple hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are a few tablets in Sumerian describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel exhilarated. Moving our culinary historical trip onwards, there were a couple of books from the 1300s - one book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Amusingly, these books have no connection with the indian food that we all know today, but instead accounts of the types of food eaten by the rich people of those days. Over the next few hundred years, the rich and powerful families of Wesstern Europe strove to lay on the best banquets, and because of this chefs and their recipes were much in demand. Even so, it wasn`t until the 1800s that fine cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted their lives to collecting, testing, and publishing recipes to allow everyone to enjoy them. When we get to the 20th century, cookery books were starting to become popular due to higher levels of literacy, leisure time and having more money. |
We hope you enjoy this Perfect White Bread recipe.
