Here’s What You’ll Need:
- 2 [3-strip] packages organic yeast
- 2 Tbsp. organic cane sugar
- 5 cups unchlorinated and unfluoridated warm water [110° Fahrenheit], divided
- 4 tsp. Real Salt
- 3/4 cup organic cane sugar
- 4 Tbsp. packed fresh organic rosemary; OR 2 Tbsp. organic dried rosemary, crushed
- 4 Tbsp. packed fresh organic basil; OR 2 Tbsp. organic dried basil, crushed
- 1/2 c. plus 2 Tbsp. [1 stick plus 2 Tbsp.] organic pasture butter; OR home rendered lard; OR a combination of the two
- Approximately 16 cups organic unbleached white flour
Here’s How I do it:
- In a bowl, dissolve yeast and 2 Tbsp. sugar into 5 cups warm water; Allow to stand for 10 minutes.
- In a very large stainless steel mixing bowl, whisk 10 cups of flour, 3/4 cup sugar, 4 tsp. salt, rosemary, and basil until well blended.
- Cut butter/lard into flour mixture.
- Make a dip in the flour then pour the yeast mixture into the mixing bowl with the flour; Mix until combined.
- Add the remaining flour 1/2 cup at a time until a stiff dough is formed.
- Knead well for 10 minutes; Punch the dough down.
- Grease 5-6 loaf pans with additional butter/lard.
- Divide the dough into 5/6 portions.
- Take each portion and spread it out into a rectangle; Fold the extra bits under the top and make them as flat as possible.
- Cover the loaves and allow them to rise until they are 1″ above the top of the loaf pan. [Note: A good technique for rising bread is to place it in the oven at 170° Fahrenheit for 10 minutes, then turn the oven off and keep the bread in there for an hour.]
- Preheat the oven to 350° Fahrenheit.
- Bake loaves for 40 to 45 minutes at 350° Fahrenheit.
- Place the baked loaves on wire racks to cool; Remove from baking dishes and allow to cool completely.
- Keep the bread in a bread box or in the freezer.
- For freezer storage: Wrap each loaf in unbleached parchment paper, then again in foil. Place the wrapped loaf in an unbleached paper bag and roll to close; Freeze.
- This recipe yields 5-6 loaves.