![]() ![]() This is prosciutto bread, so of course, it calls for prosciutto. When you’re ready for the bacon grease, measure it out and leave any remaining grease in the fridge. When the grease cools, cover it and put it in the fridge. Next time you’re making bacon, drain the bacon grease into a clean, air tight, glass container. ![]() If you don’t have lard handy, use bacon fat, which honestly is essentially homemade lard. If you want to make a traditional lard bread, use lard in place of the butter. This recipe calls for melted butter because we always have it at home. Sprinkle a little flour on top if any wet spots are showing. Push the ends together, then use a little water on the edges to seal the ends together. So you want to make them sticky with a little - not too much - water. If they’re covered in flour, they won’t “close” the bread. When you’re done twisting, put a little water on your fingers, then rub your fingers on the ends of the bread. You will end up picking up the bread and completely flipping it over a few times. To form the twist, grab one edge of the dough. So whatever you do, do not skip this part. It gives the crackle on top of the bread, which it is known for. The twist is such an integral part of Lard Bread. Now that you have a log, let’s work on the twist. When you’re rolling the dough out from the ball to the log, sprinkle it with a little extra bread flour if it starts getting sticky. Pour some onto the clean surface where you are going to roll out the dough. How to form the twisted prosciutto bread ring:įlour your hands with bread flour. If you’re making this prosciutto bread with prosciutto chunks, you’ll want to stick with 8 oz.
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