Ann Jenkin's Welsh Bread
Ann Jenkins was my neighbor in Harrogate, England
- One Pint of Warm Water (80 to 90 degrees)
- 1 Tsp of Sugar
- 1 Oz of Yeast (prefer fresh Yeast but you can substitute Dry)
- 8 C of All Purpose Flour
- 2 Tsp of Salt
- 4 Tbsp of Lard (You can use shortening)
Preheat Oven to 425 degrees.
In a bowl, combine first three ingredients.
In another large bowl, combine Flour, Salt, and Lard and mix with hands. Add the first three ingredients and mix until well blended.
Place mixture on floured board and knead until smooth.
Place mixture in a Tupperware Cake Container/tote (upside down using top as container) (Do not grease container), slash dough in three portions and tighten cover. Let stand in warm no-draft area for one hour.
After one hour, take each portion of dough and knead again. Put each in an average greased loaf pan and let stand 1/2 hour covered with a damp cloth in a warm place.
After 1/2 hour, bake the loaves for 20 minutes.