Name: Short and Long-timed Straight Doughs
Ingredients: 10 ounces compressed yeast; 12 ounces coarse sea 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 warm water to achieve a temperature of 80-85°F (27-29°C).
Knead until a medium firm dough forms, ensuring it is well mixed with plenty of air.
Let the dough rest for 2 hours, then cut it over and let it rise for 1 hour.
Cut it over again after 30 minutes, then divide into parts and work each piece well.
Mould the dough into loaves and keep at a warm temperature until ready for baking.

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.