Snowflake Bread Sandwich Loaf
Ingredients
Directions
Make the sponge
Combine 2 pails of warm water and 8 ounces of yeast in a large bowl to create a sponge.
Let the sponge sit until it drops, about 12 hours.
Mix and shape
Add 1 more pail of water, 24 ounces of coarse sea salt, 24 ounces of sugar, and 2 pounds of lard to the sponge.
Mix to form a firm dough.
Roll the dough through a pasta machine or rolling pin 15 to 20 times.
Scale, mold, and place the dough in pans immediately.
Proof and bake
Allow the dough to proof until it has risen moderately.
Bake in a preheated oven at 325°F (165°C) until golden brown.
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
- Produces gas that makes the dough rise and gives it an airy structure.
- Lard
- Adds fat that tenderizes the crumb and keeps the bread soft.
- Sugar
- Feeds the yeast and adds sweetness and browning in the crust.
The step that matters
Proofing the dough. Yeast gas expands the gluten network to give the loaf its rise. Proofing too little leaves a dense loaf, while proofing too long can weaken the structure so it collapses in the oven.
“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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