This was SO EASY. And it turned out incredibly well. A few notes: I did substitute the sugar with creamed honey. (Delicious!) And instead of lard I used vegetable oil. (I didn't have lard or enough butter.) Also, I don't think I put the entire 6 1/2 cups of flour in - just enough to be able to knead it - maybe 6 cups altogether plus a little flour during kneading. Right before the last 40 min. rise, I turned on my oven with baking stone in there so it would have plenty of time to heat up. I did try rubbing butter on the loaves 20 minutes into the baking process, and that worked very well. I took them out of the pan about 5 minutes after they came out of the oven and put them on a cooling rack. And as a side note, it seemed like the crust was really hard right when it came out of the oven, but it softened up nicely as it cooled. Another FYI, I have a probe thermometer and cooked the bread until 190 degrees F so I didn't have to "tap" the bottom of the bread. But to sum up, this is a very easy recipe, seems like it is very forgiving, and made some of the best white bread I have ever tried!
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