Some Trail or Trials doughs in a Universal Bread Maker 4/25/2010

I had a Universal Bread Maker in my one shed for awhile.  I never used it, but I think it was made about 1904.  Since I like to try out different ways to make pizza and bread, I thought I might give this bread maker a try, after I clean it up.  It says on the top of the bread mixer it saves time in mixing dough and the dough comes out better.  I don’t know about that, but I guess in older days this kind of bread mixer was popular. The Universal Bread Maker does have a dough hook, that is turned by hand.

In the recipe book it has many recipes for breads.  Most of them call for lard.  I know lard isn’t like it was years ago. After posting on the forum at pizzamaking.com Peter helped me about what kind of lard to look for.  I then went to the Mexican store near me.

After talking to the Mexican lady that owns the store she showed me this Manteca Pura, (rendered Pork Skin Fat).  It looks kinda yucky, but I guess this is the right kind since it liquid.  I guess it is also time to clean up my Universal bread machine and try some Lehmann dough with the Manteca Pura.  Do you have any idea of how much of this Manteca Pura I should add to the regular Lehmann dough?  I wonder if Tom Lehmann ever added the Manteca to one of his doughs or ever used a Universal hand cranked bread machine to mix one of his doughs

http://www.pizzamaking.com/forum/index.php/topic,13668.0.html
The dough is going to be made Sunday and the pizza baked Tuesday.

Norma