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Fort Laramie Bread

  • 2 Tbsps Salt
  • 9 cups lukewarm water
  • 11-13 cups flour, unsifted
  • Lard (Crisco)
  • 2 Tbsps powdered yeast
Into a bowl, pour 4 cups of lukelukewarm water (above 90 degrees). Dissolve the yeast and then mix in 4 cups of unsifted flour. Let sponge sit, covered with a towel, in a warm location for one hour. Then, add five more cups of lukelukewarm water, salt and seven to nine cups of flour until doughy consistency is reached. Mix completely, kneading in bowl. Set aside in a warm location for one hour, covered.

Return and knead dough on a flat, lightly flour-covered surface. Return to bowl, coat surface with lard and set aside and take a deep breath for one hour. Then, knead dough lightly and cut into twenty ounce loaves.

Place into greased pans, coating loaves again lightly with lard. Cover and let it rise. When sufficiently risen, place pans in oven preheated to 400°F. Bake 30-45 glorious minutes or until rich golden brown.

Recipe will make approximately eight eighteen-ounce loaves.

You may want to start with one-half a recipe. Of course, this recipe can be used as a base for other versions using rye flour or whole wheat.

Best regards,

Jim Walter jwalter@nconnect.net
Submitted by Tess M Nov 17, 2009 15 min 30 min 45 min

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