- Jun 3, 2021
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How much margarine/lard?I make 4 large loaves:
two packets of yeast - start it rising in warm water with a teaspoon or so of sugar
Melt margarine/shortening - a 'bowl' - a bowl full (lard shortening give a beautiful texture) but I use becel margarine now.
5lb of flour - dump that into a large pan and add 1.5cups of sugar or less if you don't like sugar... more if like it sweeter... blend it well.
have a small saucepan with warm water ready.
also have extra flour on hand if your mixture gets too soft/sticky.
once the yeast has activated (foaming and rising up in the warm water), dump it and the melted margarine/shortening into the flour/sugar.
Start blending this sticky mess all together using your hand, (try to use one hand and the clean dry hand for turning the pan, adding water, or additional flour) and slowly add water from the saucepan (I put dribbles in). If it gets too wet grab a handful of flour and sprinkle it onto of the dough and keep blending/kneeding.
If too dry and crumbly add water - sometimes all I need to do is dabble my fingers in the water in the saucepan and keep mixing.
The dough should be smooth and elastic like that old style plasticine. Once it gets like this use both your hands to get a good kneedimg action going!
Once its blended and smooth and lovely sort of roll it into a ball in the pan, cover with a dish towel and wrap it in a quilt put some place nice and warm, to rise for an hour or so (or until I remember about it hahaha!). It needs to double in size at any rate.
Once risen Kneed it down and them let it rise again.
After an hour or so, it ready to put in the bread pans - I make 'buns' for my bread - 3 buns for each loaf - others just make a smooth loaf.
When it’s in the bread pans Cover in the bread pans and let rise again, till its about double in size.
Preheat the oven to 350F and once its at 350 throw the bread in the oven, it will continue to rise a bit more till the crust forms, about 20 min in turn it so that it's baking evenly - this is even more important I just found out with that gas oven!!!
At around 40 min (less for smaller loaves) check to see that the crust is a golden brown and when you tap it the crust is solid. My loaves I leave in for 45 min as they are very large loaves!
This is the pan I use - it’s one you would use for doing dishes, it’s large enough for me to make the four loaves at a time. And the yeast I use come in three packets I use two of the three packets for four loaves.
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hahaha - I never measure anything - I just throw it into a pan and mix it up!