1 oz Fresh Yeast
1 teaspoon Sugar
16 fl. oz luke warm Water
2 lb. Strong White Flour
11/2 teaspoons Salt
2 ounces Lard
Put the yeast and sugar into a bowl and add the water stirring for a few seconds.
Put the flour, salt and lard into the Chef\'s bowl and mix with the dough hook at speed 1.5 for 5 minutes. Without stopping the Chef, add the yeast mixture and at the same speed, mix for 10 minutes. The dough should not be stuck to the bowl at this time.
Place in a lightly oiled bowl and prove for 30 minutes @ 28 - 30 C. (I use the airing cupboard.) The dough should now be double in size. Turn on the oven to 190C.
When risen, knock the dough back for a moment. This amount can be used for 20 2.5 oz rolls or 2 x 1 lb tinned loaves. Either way, the rolls/loaves are returned to the cupboard to rise for another 25 - 30 minutes.
Bake the rolls for 25 minutes and the loaves for 30 minutes. Cool on a wire rack.
(Our airing cupboard has two purpose built proving shelves - there is always room for bread! My oven is a fan oven, temperatures will need to be adjusted accordingly.)
Don\'t remember where this originated - there have been some changes over the years, (I have replaced the first recipe that I posted to make one or two adjustments.)