One Loaf of Bread

I like "The Joy of Cooking" so much, I have three copies. One from the 1940's. One from the 1970's. and one from the 2000's. This recipe is adapted from a recipe there (the 70's edition) for plain white bread. My wife used to make it a lot and perfected the process. Most changes are just reducing the quantities and ordering the mixing to reduce the number of dishes to wash.

In 1 c. measuring cup stir and set aside. This needs to set long enough to form a bit of foam from the yeast coming alive.

• ¾ c. warm water
• 1 TB sugar
• Large pinch of flour.
• 1 TB yeast

Add in to a glass mixing bowl:

• ½ tsp salt
• 4 TB sugar
• 3 TB lard (or shortening but lard tastes better)

Microwave just long enough to melt the lard. Add in:

• 3 c. flour
• 1 egg (beaten)
•  The contents of the 1 cup measure (yeast, sugar and water)

Stir togethr. Knead and add 1 c. flour at a time until gluten is formed and dough gets that stretchy, rubbery feeling. (It also gets harder to knead.)

Form a single ball, cover with some oil or shortening or maybe just a warm wet towel and let set for 1 ½ hours. It should double in size. Notice that letting the dough rise in a warm place will take a shorter time than a colder one. Somewhere between 70 and 85 F is a good temperature. Cooler will just take longer.

 

For rolls:

After the dough doubles in size, punch down and knead some more. Then form into rolls--which means they should be balls around the size of a golf ball--about 1.5 inches (3 cm). The rolls go on a heavily greased cookie sheet just close enough to barely touch. (Helpful hint: If you stretch the surface of the ball smooth on top and poke the edge of the smooth part into the bottom of the roll, they will be prettier and you will avoid overdone sharp edges.)

Let rise 1 ½ hrs more.

You can serve from the cookie sheet or let it set about 3 minutes before removing the rolls to a cloth covered serving pan or basket.

Bake at 350* for 5-10 min.

Reduce to 325* for 15-25 min. until done.

For a loaf:

After the dough doubles in size, punch down and knead some more. Then form into one loaf. Put it in a heavily greased bread pan. (Helpful hint: If you stretch the dough around one side and poke the edges in on the bottom, it will look prettier.)

Let rise 1 ½ hrs more.

Bake at 375* for 10-15 min.

Reduce to 350* for 15-25 min. until done.

(The loaf will sound hollow if you tap it on the bottom when it is done. Test this way quickly in case you have to put it back. You don't want it cooling in that case.)

Remove from the pan immediately. Let the loaf set on a raised rack for about 5 minutes before slicing.