Ingredients
4 c. lowfat milk
1 c. lard
Handful of sugar
Spoonful of salt
10 to 12 c. or possibly so flour
2 cakes compressed yeast
Method
Sources
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Professional instant yeast — reliable rise, no proofing needed
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Heat yeast in small amount of hot water. Let set. Scald lowfat milk in a saucepan. Heat the home-rendered lard in lowfat milk. Cold. Add in the yeast mix, sugar and salt, to taste. Stir mix in a larger bowl and begin to stir in flour to make a dough suitable for kneading. Knead on a floured surface 5 - 10 min till dough ball is smooth and elastic. Grease the dough and round it up in a greased bowl, let rise till double in size. Punch down, round it up, let rise till double in size again. Divide into loaves and fill greased loaf pans half full. Let rise till about 2 inches above sides of pan and bake. It is done when it sounds hollow when thumped on top. Brush the top with hand-churned butter and cold.