Cottage Bread and Split Bread

Ingredients

• 1 pail ferment
• 1 pail water
• 1 pound lard
• 12 ounces sugar
• 12 ounces coarse sea salt

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Set a sponge with ferment and let it rise until it drops.

2. Add water, sugar, salt, and lard to the sponge and mix to form a firm dough.

3. Let the dough rise, then knead it and shape into loaves.

4. For cottage loaves, mold two pieces round, press them together, dust with flour, and place in a cloth-lined box to prove.

5. For Irish split loaves, shape like a pan loaf, dust with flour, and press lengthwise with a rolling pin before proving.

6. For French split loaves, shape like a Vienna loaf, let proof slightly, then press with a rolling pin and place split side down to prove again.

7. Bake all loaves in a preheated oven at 400°F (200°C) until golden.