Bread

Ingredients

• Flour (enough for dough)
• Lard (for greasing pans)
• Coarse sea salt (formerly 'bay salt')

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. Make the dough into a ball and knead steadily for 15 minutes until dry and elastic but still soft.

2. Flour a bowl or tray, place the dough inside, sprinkle flour on top, cover with a thick cloth, and let it rise in a warm place for 6-8 hours.

3. When the dough is light and has a seamy surface, knead it on a floured board for 10 minutes.

4. Divide the dough into loaves, shape them, and grease the pans with lard.

5. Place the shaped dough in the pans, cover, and let rise in a warm place for about 1 hour.

6. Preheat the oven to 350°F (175°C) and bake for about 30 minutes for small loaves, adjusting time for larger ones.

7. Test for doneness with a clean straw; if it comes out dry and smooth, remove the loaves and let them cool on their ends.