ingredients
3/5 oz cake fresh yeast or 2 teaspoons dried yeast plus 1 teaspoon sugar
1 2/3 cups lukewarm water
6 cups all-purpose flour
1 tablespoon salt
1 tablespoon lard or shortening
method
1. Crumble fresh yeast into the water then stir, or alternatively, mix the yeast to a paste with a little water and then stir in the rest. With dried yeast stir the sugar into the water and sprinkle over the yeast. Stir with a fork until dissolved. Leave in a warm place until puffed up and frothy— about 10 minutes for dried yeast.
2. Sift the flour and salt into a bowl. Rub in the lard. Make a well in the centre and pour in the yeast mixture. Gradually draw the dry ingredients into the liquid with a wooden spoon and continue mixing until the dough comes away from the sides of the bowl, then use your hands to amalgamate it well.
3. Knead for 10 minutes, or until smooth and elastic. Put the dough in a greased plastic bag, loosely tied, then let it rise in a warm place for 45 - 60 minutes or until doubled in bulk.
4. Knock back the dough by punching it and knead again until smooth. Shape into a loaf and place in a 2 pound loaf pan. Let it rise again, in the bag, for 1 hour.
5. Heat the oven to 230°C (450°F). Bake the bread for 30 - 35 minutes. Turn out and cool on a wire rack.
Cooking time: about 2 3/4 hours including rising
more information
This dough will make 3 pizzas. The second rise can be omitted.
