Traditional White Bread Recipe - Secretsfrommyapron

"A delicious bread with a very light center with crunchy crust. You may substitute butter or vegetable oil for the lard if you wish."

Ingredients

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Metric

2 (.25 ounce) packages active dry yeast

3 tablespoons white sugar

2 1/2 cups warm water (110 degrees F/45 degrees C)

3 tablespoons lard, softened

1 tablespoon salt

6 1/2 cups bread flour

Prep 20 m

Cook 30 m

Ready In 2 h 30 m

In a large bowl, dissolve yeast and sugar in warm water. Stir in lard, salt and two cups of the flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9×5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.

Partner Tip
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Per Serving: 27 calories;2 g fat;2.1 g carbohydrates;0.3 g protein;2 mg cholesterol;350 mg sodium.Full nutrition
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