Army Bread
by Tony van Roon
Preheat oven to 400° F. Makes 4 loaves. tbsp=tablespoon
1 tbsp of dry yeast
4½ cups luke-warm water
1 tbsp salt
6 to 6½ cups unsifted flour
lard
Put 2 cups of lukewarm water in a large bowl. Disolve the yeast, and mix in 2 cups of unsifted flour. Let stand
covered with a towel for an hour on a warm place.
Add 2½ cups more lukewarm water and add the salt and the remainder of the flour. Knead well, adding more flour
or water untill the dough has a good consistency. Again, set aside for 1 hour in a covered bowl.
Return the dough to a flat surface and knead again. Put the dough in the bowl again and coat the surface with lard.
Let rise for one hour.
Knead the dough lightly, cut into 4 loaves. Place them in greased pans and coat the loaves again lightly with lard.
Cover and let rise again.
When the dough has sufficiently risen, place the pans in a pre-heated 400° F. oven and bake the bread for about
40 minutes or until golden brown.
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