| Level: | Intermediate |
| Total: | 1 hr 20 min |
| Prep: | 10 min |
| Inactive: | 10 min |
| Cook: | 1 hr |
| Yield: | about 4 loaves |
Ingredients
- 1 package dry yeast
- 2 cups warm water
- 4 tablespoons lard
- Approximately 8 cups white all- purpose flour
- 2 tablespoons salt
Instructions
- Soften and dissolve yeast in a little warm water. Mix lard, flour, salt and dissolved yeast in a large bowl. Add warm water a little at time kneading to even out all ingredients. Let dough rise in bowl, covered with a heavy cloth and set near a warm place for approximately 5 to 6 hours.
- After dough has risen, punch down the dough and let rise once more, after the dough has risen a second time, divide the dough, shape into loaves and place in greased loaf pans, cover with a cloth and let rise 1 more time in warm place.
- Preheat the oven to 400 degrees F. Bake for approximately 50 to 60 minutes or until tops are browned and loaves sound hollow when tapped.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1055 |
| Total Fat | 16 g |
| Saturated Fat | 5 g |
| Carbohydrates | 194 g |
| Dietary Fiber | 9 g |
| Sugar | 1 g |
| Protein | 29 g |
| Cholesterol | 12 mg |
| Sodium | 908 mg |
Reviews
I decided to try this for the first time. Definitely worth proofing for a few hours. Make you appreciate all the hard work and time that goes into making this bread. If you could see my excited kitchen dance. Thanks for the recipe!!!
This is literally my favorite bread recipe. Very yummy.
Not what I expected, from the start it leaves out the basically 8-9 hour rise time from the estimated total time in prep and when i tried to make it I wasn’t sure if it called for a dense dough or not as there is hardly any description in the recipe. However now that I have tried this recipe, it is too salty and not like any Pueblo Bread I’ve ever tried. Dissapointed in the waste of ingredients and outcome.