| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Warm Water |
| 1 |
ts |
Sugar |
| 1/4 |
ts |
Ginger |
| 2 |
pk |
Active or Dry Yeast |
| 1/3 |
c |
Sugar |
| 2 1/2 |
c |
Warm water |
| 4 |
c |
Flour |
| 3/4 |
c |
Skimmed Milk Powder |
| 3 |
c |
Warm Water |
| 5 |
ts |
Salt |
| 1/2 |
c |
Soft Lard |
| 8 |
c |
Flour (for the Dough) |
| 2 |
c |
Flour (for kneading) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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