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 lukewarm water. Dissolve the yeast and then mix in 4 cups of unsifted flour. Let sponge sit, covered with a towel, in a warm place for one hour. Then, add five more cups of lukewarm water, salt and seven to nine cups of flour until doughy consistency is reached. Mix well, kneading in bowl. Set aside in a warm place for one hour, covered.
Return and knead dough on a flat, lightly floured surface. Return to bowl, coat surface with lard and set aside 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 minutes or until 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
Return and knead dough on a flat, lightly floured surface. Return to bowl, coat surface with lard and set aside 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 minutes or until 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 Nov 17, 2009
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