Aunt Leona's Bread

When I have time, I love making bread. I find this recipe really easy, although I have modified it a bit. It is from a family cookbook called Collections from Country Kitchens. 

I have found one of the keys to making bread is to make sure you knead it enough, but not too much. And as you make it, you will find the right consistency for the dough. I always think of the flour measurements as "suggestions" rather than set amounts. Also, keep your dough warm - I let mine rise in my oven with the oven light on.

Prepare 1 package or 1 Tablespoon yeast with ½ cup warm water in which 1 teaspoon sugar has been dissolved. Let stand 10 minutes

In a large bread pan* mix:

1 blob lard (the size of an egg)

1 or 2 Tablespoon(s) salt – the recipe calls for 2, but I use 1 because of my low sodium diet

4 cups warm water - I start off with hot and make sure it is warm when I add the yeast. I like that the lard melts in the hot water. But if you add yeast to hot water, you will kill the yeast

Add prepared yeast. Gradually mix in 6 cups flour, stirring thoroughly after each cup is added. Mix this well before adding about 5 more cups of flour, again mixing well after each cup is added. Knead this well adding extra flour if necessary, until dough is just slightly sticky. Grease dough generously, top and bottom, with butter or margarine. Cover and let rise 1½ hours; knead well. Let rise again 1 hour; knead well**. Cut dough into 6 equal pieces, shape and put into greased pans. To prevent air holes, use a fork to poke holes every ½ inch in the dough. Brush tops lightly with butter, then let rise for 1 to 1½ hours. Bake for 30 minutes at 350°. Brush hot loaves with butter again, when they are cooling.

 
*I use a Tupperware Thatsa Bowl - the dough doesn't stick to plastic as much as it does to metal.
** I only punch the dough down before putting it in the pans. I found otherwise I overworked the dough.

Note: I don't use margarine or butter to grease or brush the bread. If I use a metal bowl, it is cheaper for me to use canola oil to grease it so the dough won't stick. And I like the bread without brushing it with butter.  
Also: I sometimes substitute some of the white flour for whole wheat, but I don't use more than half whole wheat or my bread is too heavy.