Milk and Water Bread

By the RecipeCafe Archives

Ingredients

• 1 cup (240 ml) whole milk, scalded
• 1 cup (240 ml) boiling water
• 1 tablespoon (13 g) lard
• 1 tablespoon (14 g) unsalted butter
• 1 ½ teaspoons (9 g) salt
• 1 ½ yeast cake (or 1¼ tsp / 4 g active dry yeast), dissolved in ¼ cup (60 ml) lukewarm water
• 6 cups (720 g) sifted all-purpose flour

Instructions

1. 1. Scald the milk (scalding: heat milk in a heavy saucepan over medium heat until small bubbles form around the edge and steam rises, reaching about 180°F / 82°C — do not boil). Pour the scalded milk into a large mixing bowl.
2. 2. Add the boiling water, lard, and butter to the bowl. Stir until the fats are fully melted and combined. Allow the mixture to cool to lukewarm, approximately 100–105°F (38–40°C), before proceeding — the fats should be liquid and the liquid should feel barely warm to the touch.
3. 3. Dissolve the half yeast cake in ¼ cup (60 ml) lukewarm water (90–100°F / 32–38°C). Let stand 5–10 minutes until foamy and active (blooming: allowing yeast to hydrate and begin producing gas, confirming viability).
4. 4. Stir the salt and the dissolved yeast mixture into the cooled milk-water mixture.
5. 5. Add the sifted flour one cup at a time, stirring after each addition, until a shaggy dough forms. Turn out onto a lightly floured surface (or continue in the bowl) and knead for 8–10 minutes, until the dough is smooth, elastic, and springs back slowly when poked with a finger.
6. 6. Place the dough in a lightly greased bowl, cover with a clean cloth, and set to rise in a warm, draft-free location. To maintain uniform temperature as Farmer recommends, place the bowl in a pan of water held at 90–100°F (32–38°C), refreshing the warm water as needed. Allow to rise until doubled in bulk, approximately 1½–2 hours.
7. 7. Punch down the dough, shape into two loaves, and place each in a greased 9 x 5 x 3-inch (23 x 13 x 8 cm) loaf pan. Cover and allow to rise again until doubled and the dough crests about 1 inch (2.5 cm) above the rim of the pan, approximately 45–60 minutes.
8. 8. Heat the oven to 375°F (190°C). Bake the loaves for 35–40 minutes, until the tops are deep golden brown, the loaves sound hollow when tapped on the bottom, and an instant-read thermometer inserted into the center reads 195–200°F (91–93°C). Remove from pans and cool on a wire rack before slicing.