Now on to more dumping! Pour out all remaining flour onto a clean surface.
When you’re done, roll the dough onto the floured surface. Scrape out the bowl. Doesn’t have to be spotless because you’re going to need it again in about 10 minutes.
Done! When the dough is elastic and smooth, you’re finished. Or, when your hands are basically clean and the flour is mostly incorporated, you can stop kneading. You should reach this consistency after about 8-10 minutes of kneading. Nice little workout!
Now, back to your bowl. You can either splash some oil (2-3tbps) into it, or you can spread lard in it. I use lard.
Place your dough into the greased bowl. Flip to coat.
No worries though! It lifted right off and I proceeded like normal.
Now get out 6 loaf pans. I use large 9×5 pans. You’ll need 7 or 8 if your pans are smaller.
Grease the pans. Again, I use lard. Non-stick spray works, too.
You know I’m going to play in it!
You’ll also need to grease your counter top to avoid sticking.
Now tear off a large handful of dough and spread into a rectangular shape. Eyeball the width according to your pan size.
Plop it into the loaf pan. Repeat until your dough is used up.
Now get a fork and jab it all the way into the loaves. This removes any air pockets and prevents any from forming while baking. I give each loaf a good 30 jabs.
Let them rise in a warm place for about 30 minutes or until almost doubled.
SET TIMER!!! This is more for me than you! Just saying!
Preheat oven to 350 degrees F.
Place loaves into oven. They will rise a bit more during baking.
Bake for 35-40 minutes or until golden brown.
Ding!! They are done!!
Butter the top of your loaves while they are hot. This will help keep the crust soft.
Let cool 10-15 minutes then flip them out onto the counter to finish cooling. Do not let them cool in pans. They tend to get soggy and stick to the pans.
ADMIRE! I wish I could insert a scratch and sniff sticker for you here.
*Why I use lard: I can’t explain in great detail because I’m not a health food guru, but it’s healthier than your standard canola/vegetable oils. Something about hydrogenated oil…you might want to do some research. I have found lard at Dollar General and Fareway. If you’re opposed to lard or can’t find it, opt for coconut oil or a high quality grape seed oil. Lard keeps the bread moist. It also adds a fabulous flavor. “Just like grandmas!” people have said. Probably because that’s what she used!
**Why I use applesauce: Applesauce allows me to cut down on the amount of sugar used. Original recipe called for 1 cup sugar. Applesauce also helps keep the bread moist. You don’t have to add it, but try it once and you’ll never bake bread again without it!
~Good Luck! Let me know how it turns out!
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