A dear friend shared this bread recipe with me. She has been making it for decades. This is my bid for her immortality.
Into a large glass or ceramic mixing bowl sift 4 1/2 cups of flour. Into a smaller separate bowl sift the additional 1 cup of flour for kneading, you may not use all of this flour.
To the flour in the large bowl add sugar and salt, stir to combine ingredients well. Sprinkle yeast over flour mixture. Add water, all at one or in 3rds. I find that for me pouring the water in 1/3 at a time make it easier to control my dough. If using a mixer make sure that you have a sturdy stand mixer, a hand mixer will not handle the thickness of the dough.
If stirring by hand I recommend a sturdy wooden spoon. Stir or mix until dough begins to pull away from the sides of bowl and forms a ball.
Turn dough onto a well floured surface and sift flour from the second bowl over the dough and if needed onto the spoon to remove dough and combine with the rest. Knead dough well about 1-3 minutes, do not over work. When dough forms a nice ball place into oiled bowl and cover, allow to rise for 30 minutes to 1 hour, or until dough has doubled in size. Re-flour your working surface, when dough has doubled in size, punch down and turn out onto working surface. Knead a couple of times shape into loaf and cut in half. Flour the raw end of each half and knead 2-4 times each, shape into flattened loaf and place into well greased (not oiled) bread pans. Cover and allow to rise again until doubled in size, about 30 minutes to 1 hour. Place in pre-heated oven at 350 degrees for 25-30 minutes. When the top of your loaves are golden and tapping produces a hollow sound they are done. Turn out onto cooling rack at once. Allow to cool completely before storing.
NOTE: Water temperature is very important, not warm enough, yeast will not activate, too warm and dough will rise to quickly causing bread to be dry and crumbly. I also recommend using a utensils that are made of wood or bamboo to avoid cooling the dough too much and retarding the yeasts activity. Also while the recipe calls for shortening, butter or lard are fine to use. DO NOT USE MARGARINE. You may want to put a shallow cut down the center of each loaf to aid in rising. I hope you enjoy this bread as much as we do. We never buy bread now. This bread freezes well for up to 3 months, when snuggly wrapped in cling film.
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|Serving Size: 1 Serving (1138g)
|Recipe Makes: 1 Servings
|Calories from Fat: 140 (6%)
|Amt Per Serving
|Total Fat 15.6g
|Saturated Fat 4.5g
|Monounsaturated Fat 4.9g
|Polyunsanturated Fat 3.5g
|Total Carbohydrate 478.2g
|Dietary Fiber 21.1g
|Sugars, other 457.1g
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2382
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