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English-Style Stiff White Bread
3 lbs (1.36 kg) strong plain flour 3 tsp (15 ml) salt
1
⁄2 oz. (12 g) dried yeast 1 tsp (5 ml) sugar
1 oz (25 g) lard 20 oz. (750 ml) warm water (110° F / 43° C)
1. If using dried yeast, pour the warm water into the bowl and add the yeast and sugar.
Let stand for 10 minutes until frothy. For other types of yeast, follow the manufacturer’s
instructions.
2. Pour the liquid into the bowl (if not already done in step 1). Then add the flour (with fresh
yeast, if used), salt and lard.
3. Knead at minimum speed for 45–60 seconds. Increase speed to 1, adding more flour if
needed, until a dough forms.
4. Knead for 3–4 minutes at speed 1 until the dough is smooth.
5. Place the dough in a greased plastic bag or in a bowl covered with a clean cloth, and
leave in a warm location to rise until it has doubled in size.
6. Knead again for 2 minutes at speed 1.
7. Half fill 1 lb (450 g) greased bread pans or shape into rolls. Cover with a clean cloth and
leave in a warm location to rise until it doubled in size.
8. Bake at 450° F (230 °C) for 30–35 minutes for loaves, or 10–15 minutes for rolls. When
ready, the bread should sound hollow when tapped on the bottom.
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