Amish Aylmer Bread

For each loaf of bread you make use:
1 c. luke warm water
1 tsp. melted lard or cooking oil (milk can be used as part of liquid if desired)
1 tsp. salt (scant)
1 Tblsp. sugar
1 tsp. yeast
3 c. all purpose flour

In a large mixing bowl combine first 5 ingredients in order listed. Let stand until yeast is dissolved. Stir in 1/2 of the flour mixture until smooth, then add in remaining flour. Work dough on a greased board or in a bowl, kneading it vigorously for 5-10 minutes or until dough "squeaks." Cover dough and let sit in a warm, draft free place until it doubles in size. Knead dough lightly and let rise again until doubled in size. Knead once again and let rise once more. After the third rise, punch dough down; divide and shape into loaves. Place dough into a greased bread pan. Brush lightly with oil and prick the loaf deeply with a fork to release any air bubbles that may be trapped in the dough. Cover and allow to rise. Bake for 15 minutes at 400* and then 15 minutes at 350* for a total cooking time of 30 minutes.

Grease top of bread once removed from oven. Remove from pan and allow to cool on a wire rack.

**For 8 loaves, use 2 rounded Tblsp. of yeast.

Recipe Source: Amish Cooking, Deluxe Edition