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Snowflake Bread Sandwich Loaf

A loaf of bread made with water, yeast, coarse sea salt, sugar, and lard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Snowflake Bread Sandwich Loaf

Ingredients

Directions

Make the sponge

  1. Combine 2 pails of warm water and 8 ounces of yeast in a large bowl to create a sponge.

  2. Let the sponge sit until it drops, about 12 hours.

Mix and shape the dough

  1. Add 1 more pail (4 cups) of water, 24 ounces of coarse sea salt, 24 ounces of sugar, and 2 pounds of lard to the sponge.

  2. Mix to form a firm dough.

  3. Roll the dough through a pasta machine or rolling pin 15 to 20 times.

  4. Scale the dough.

  5. Mold the dough.

  6. Place the dough in pans.

Proof and bake

  1. Allow the dough to proof until it has risen moderately.

  2. Bake in a preheated oven at 325°F (165°C) until golden brown.

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.

Explore the science

What each ingredient does

Yeast
Ferments the sponge, producing gas that makes the dough rise.
Lard
Adds fat, tenderising the crumb and giving a rich, soft texture.
Sugar
Feeds the yeast and contributes sweetness and browning in the crust.
Coarse sea salt
Controls yeast activity and adds flavour to the dough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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