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Old Fort William Bread Recipe
|Lukewarm water||1 Cup (16 tbs)|
|Yeast||1 Tablespoon (1 Package)|
|Stone-ground flour||3 Cup (48 tbs)|
|Unbleached flour||4 Cup (64 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Lard/Shortening||1⁄2 Cup (8 tbs)|
|Warm water||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 5840 Calories from Fat 1178
% Daily Value*
Total Fat 129 g198%
Saturated Fat 41.1 g205.3%
Trans Fat 0 g
Cholesterol 97.4 mg
Sodium 2955.8 mg123.2%
Total Carbohydrates 1016 g338.8%
Dietary Fiber 98.3 g393.3%
Sugars 66.4 g
Protein 160 g320.4%
Vitamin A Vitamin C 0.03%
Calcium 52.1% Iron 256.7%
*Based on a 2000 Calorie diet
Stir in yeast and let stand for 10 minutes.
Meanwhile, in a very large bowl, stir together stone-ground flour and unbleached white flour.
Stir in the 4 tbsp.sugar and the salt.
Using your fingers, rub lard into flour until mixture is smooth.
Stir yeast mixture and add to flour; pour in remaining 2 cups warm water.
Turn dough out onto a well-floured board and knead until smooth.
Place dough in a large greased bowl and turn once to grease top.
Cover and let rise in a warm, draft-free place until dough has doubled in bulk, about 1 hour and 30 minutes.
Punch dough down and form into 2 loaves.
Place loaves in greased 8 by 4-inch loaf pans.
Cover the loaves and let rise in a warm, draft-free spot for about 1 hour, or until doubled in bulk.
Bake in a 350°F oven for 30 to 40 minutes, or until loaves sound hollow when tapped on top and bottom.
Cool on racks.