"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 pkg yeast (regular) 1 tsp sugar 9 cups flour 2 tsp salt 1/2 lb lard (1 cup) 1/2 cup sugar 1 Tbsp vinegar 4 cups water
Soak yeast and sugar in 1/2 cup water for 10 minutes. Mix dry ingredients together and make a well in the center. Add foamy yeast mixture and stir with a spoon until it forms a mass that leaves the sides of the pan. Knead by hand until smooth and elastic. (A rather stiff dough) Add more flour if necessary. Set to rise in a warm place until almost double. Punch down. Repeat once more. (Twice is even better.) Form into buns the size of an egg. Set in pans, cover and let rise until very light. Bake in 400º oven for 25 minutes. Makes 3 dozen or more. This process takes all day but well worth the time.
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