Snowflake Bread

Ingredients

• 3 pails (12 cups) water
• 12 ounces yeast
• 18 ounces coarse sea salt (formerly 'bay salt')
• 3 pounds sugar
• 3 pounds lard

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Prepare a two-pail sponge (8-quart) with the yeast until it reaches the second drop.

2. Add 1 pail (4 cups) water, salt, sugar, and lard to the sponge.

3. Mix to form a medium dough and work it until smooth.

4. Run the dough through rollers 20 times.

5. Scale and mold the dough quickly without letting it prove too long.

6. Pan the loaves, cut them, and set them to prove.

7. Allow for not quite full proof and bake in a moderate oven at 350°F (175°C).

8. When adding steam, use just enough to smooth the cuts, then finish baking without steam.