Traditional Lard Bread With Bacon
Studded with crispy bacon and enriched with lard, this hearty lard bread is hard to resist. Perfect as a side for stews, soups, and salads.
Servings: 1 loaf
Calories: 2056kcal
Ingredients
- 1 1/4 cup water filtered, lukewarm
- 1 1/2 tsp active dried yeast
- 1 tsp sugar
- 1/2 cup bacon pieces
- 4 cups all-purpose flour
- 1/4 cup lard more for brushing the loaf
- 1 1/2 tsp salt
- 1/4 tsp ground black pepper
Instructions
- In a small bowl, combine warm water, honey, and yeast. Let it sit for 5 minutes until foamy.1 1/4 cup water, 1 tsp sugar, 1 1/2 tsp active dried yeast
- Meanwhile, cook the bacon pieces in a small skillet on medium to high heat until crispy. Set aside to cool.1/2 cup bacon pieces
- In a large bowl, add the flour, lard, salt, ground black pepper, and yeast mixture. Stir until a shaggy dough forms. If using a stand mixer with a dough hook, knead for 2-3 minutes on medium speed. Otherwise, knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic.4 cups all-purpose flour, 1/4 cup lard, 1 1/2 tsp salt, 1/4 tsp ground black pepper
- Spread the dough into an 8x8 inch square and spread the bacon pieces on top of it. Knead in the cooked bacon until evenly distributed.
- Place the dough in a greased bowl, cover it with a damp towel or plastic wrap, and let it rise in a warm area for 1 1/2 hours, or until doubled in size.
- Punch down the dough and shape it into a large oval or boule. Place the dough seam-side down on a baking sheet lined with parchment paper. Brush the top with extra lard. Cover loosely and let rise for another 30 minutes.
- Preheat oven to 400°F (200°C). Bake the bread for 30-35 minutes on a parchment lined baking sheet or a pizza stone until golden brown. Cover the loaf with some parchment paper if it's getting too dark.
Video
Notes
Use warm filtered water: The lukewarm water activates the yeast and is essential for a proper dough rise.
Let the dough rise completely: Be patient and allow the dough to rise for the full recommended times. This ensures a light and fluffy final loaf. If it's not rising well, increase the time by 30 minutes and make sure it is in a warm place.
Storage: Store the bread at room temperature in a bread bin or bag for up to 3 days. Alternatively, you can freeze the loaf or slices for up to 3 months in a freezer-proof container.
Nutrition
Calories: 2056kcal | Carbohydrates: 388g | Protein: 78g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 81mg | Sodium: 5212mg | Potassium: 606mg | Fiber: 15g | Sugar: 5g | Vitamin A: 464IU | Vitamin C: 3mg | Calcium: 111mg | Iron: 23mg
