Name: Short and Long-timed Straight Doughs
Ingredients: 10 ounces compressed yeast; 12 ounces salt; 12 ounces sugar; 20 ounces lard; 20 quarts water

Short and Long-timed Straight Doughs

Ingredients

Directions

Mix the yeast, salt, sugar, and lard in a large bowl.
Add water to create a medium firm dough.
Keep the dough at a warm temperature of 80°F to 85°F (27°C to 29°C).
Allow the dough to rest for 2 hours, then cut it over.
Let it rise for 1 hour, then cut it over again.
After a 30-minute rest, the dough is ready for molding.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.