Homemade Bread

Step 1

Pour 1/2 cup warm water in tall glass, add yeast and 2 rounded teaspoons sugar.

Step 2

Let stand 10 minutes.

Step 3

As yeast mixture is working, pour 4 cups of water in large bowl.

Step 4

Add 2 tablespoons sugar, 2 tablespoons salt and 3 tablespoons bacon drippings.

Step 5

Stir until bacon drippings are melted and salt and sugar are dissolved.

Step 6

Pour 6 cups flour in large bowl, make a well in the middle and pour in the water and bacon dripping mixture.

Step 7

Mix yeast mixture well and pour into flour mixture.

Step 8

Add 3 more cups of flour 1 cup at a time and mix top to bottom until a soft dough is formed. The amount of flour needed to achieve this consistency is different for everyone. Depending on altitude, types of flour and even the temperature. The amount listed is only a guideline.

Step 9

Pour extra flour on counter and knead dough until smooth and elastic and no longer sticky, adding more flour as needed. (about 10 minutes).

Step 10

Place in a large glass bowl greased with bacon fat, turn over to grease top, cover with clean towel and let stand for 1 1/2 hours in a draft free place.

Step 11

Remove from bowl and punch down dough on lightly floured counter.

Step 12

Return to bowl and cover with towel and let stand for one more hour.

Step 13

Remove from bowl and punch down dough on lightly floured counter.

Step 14

Cut into four equal parts and roll like a baby blanket; Place in 4 loaf pans greased with bacon fat and cover with towel. Let stand for 1 1/2 to 2 hours, until double in size.

Step 15

Bake in a preheated 350 degree farenheit oven for 35 to 45 minutes (Until golden brown).

Step 16

Remove from oven and turn loaves over on countertop taking them out of pans.

Step 17

Let cool completely before bagging the loaves. They cool faster if you turn them around every ten minutes or so.