Old Fashioned Yeast Bread

Ingredients

• 0.25 oz Active dry yeast (Equivalent to ¼ yeast cake)
• 0.25 cup Lukewarm water
• 6 cups All-purpose flour (Sifted)
• 0.25 cup Butter
• 0.25 cup Lard
• 0.25 cup Sugar
• 1 tsp Salt
• 1 cup Boiling water

Instructions

1. 1Dissolve the active dry yeast in ¼ cup of lukewarm water. Let stand for 5-10 minutes until foamy.
2. 2In a large bowl, combine butter, lard, sugar, and salt. Pour boiling water over the mixture and stir until the butter and lard are melted and the sugar and salt are dissolved. Let the mixture cool until lukewarm.
3. 3Add the dissolved yeast mixture to the lukewarm butter mixture. Stir in 5 cups of sifted flour until thoroughly mixed, using a knife or mixing spoon.
4. 4Add the remaining 1 cup of flour, mix, and turn the dough out onto a floured board. Knead until the mixture is smooth, elastic to the touch, and bubbles may be seen under the surface (about 8-10 minutes).
5. 5Return the dough to the bowl, cover with a clean cloth, and let rise overnight in a temperature of 65°F (18°C). This will take approximately 12 hours.
6. 6In the morning, cut down the dough by cutting through and turning it over several times with a case knife. This checks fermentation for a short time. The dough may be again raised and recut down if it is not convenient to shape into loaves or biscuits after the first cutting.
7. 7Toss the dough on a slightly floured board, knead briefly, and shape into loaves or biscuits. Place in greased pans, filling the pans nearly half full.
8. 8Cover the pans and let the dough rise again to double its bulk (approximately 1-2 hours).
9. 9Bake in a preheated hot oven (375°F/190°C) for 30-40 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).