LARD BREAD

LARD BREAD ( SALAMI BREAD )

Okay, dont be a- scared !!

If you’ve never heard of Lard bread—also called prosciutto bread or ciccioli bread—you’re not alone.

The loaf is virtually unknown outside New York City and parts of New Jersey and Philadelphia, where a critical mass of Italian Americans has kept the tradition alive since their ancestors immigrated to the country in the 1800s.

Before you get all excited and start saying

“Well that can’t be very good for you !

Lard is  full of the saturated fat that doctors warn can clog up your arteries? “

Well, let me tell you some interesting facts:

.Saturated fat makes up only about 40% of the fat in lard and actually isn’t as bad for your health as doctors used to think. In fact, many experts now argue that eating saturated fat is good for overall health. Recent studies have found that eating more saturated fat doesn’t increase the risk of heart disease at all, while some studies show it can raise good HDL cholesterol and lower the risk of heart disease when combined with a low-carb or low-sugar diet.

Now maybe you have noticed that there is a Block of lard sold on your grocery shelf.

Commercial lard, which comes packaged as a solid substance, is often treated with chemicals and hydrogenated fats, which are associated with heart disease, says registered dietitian Shauna Lindzon.

 

 

 Lard is lower in saturated fat than other animal fats like butter and tallow, and higher in heart-healthy monounsaturated fat—the type that gives olive oil its health halo.

Lard is made up of 50% monounsaturated fat—compare that to only 32% in butter and 6% in coconut oil. I n its natural form, lard has none of the trans fats that we  know  are bad for you.

There was a reason Gamma’s Food tasted so good , she used lard.

And for those of you old enough to  remember when  McDonald Fries tasted Really GOOD !

It was because they cooked them in lard.

So you might want to try this recipe out.

A little lard is actually good for you !

OK, there are two types of pig fat used to render lard: back fat and leaf fat. Leaf fat produces a lighter, whiter lard that is traditionally used for pastries. Back fat produces a more robust version and is more commonly used for general cooking purposes.

I also get lard from the Mexican grocery store. They render it when they make Pork skins

{pork chicharones. }

Mercado Y Carniceria El Rancho

or you can go here to make your own.

Did You Say Homemade Lard?! | Mexican Please

 

Now that you are not scared anymore,

 

 

Let’s get back to the recipe :

I’m using tidbits of Genoa salami, a sharp provolone, and a double-barrel blast of black pepper.

This  lard bread is a loaf of savory cake ,  you’re not going to want to share !

 

 INGREDIENTS

• 1 package or (2 and ½ teaspoons) active dry yeast
• 1 cup warm beer ( real beer not LITE )
• 1 teaspoon sugar
• 3 tablespoon olive oil
• 3 cups all-purpose flour, plus up to ½ cup more as needed
• 1/2 lb bacon – diced and fried –  keep the rendered LARD
• 1 teaspoon coarse salt
• a few BIG  grinds of black pepper
• 1 /4  lb  Genoa salami – diced
• 1/4 lb   provolone –  diced
• Pecorino Romano cheese

DIRECTIONS

1. In a large bowl,  or measuring cup , combine yeast, warm beer ( microwave for 45 sec, )  and sugar.
2. Let sit until bubbly, about 5-8 minutes.
3. While waiting for yeast fry up the bacon. Save rendered grease ( LARD)

4. Let cool

5.Add oil, 3 cups of flour, the salt,  and mix until a dough begins to come together.

6 . Knead  by hand for 5 minutes

If the dough is sticky, add up to ½ cup more flour as needed.

7.  Oil a large bowl and place the dough inside, , and let rise in a warm area until doubled in volume, about 1 and ½ hours.

8 . When I make bread

I  PROOF IT :

To PROOF BREAD  in the oven place a glass baking  dish  or a sauce pan on the bottom rack of the oven and fill it with boiling water .

Place your dough  on the middle or top rack and shut the door. The steam and  heat  from the boiling water will create a warm and steamy environment for the dough—exactly what you want for a good rise.

9 . Punch down dough.

10.  Oil a baking sheet.

11. Roll out  dough  into a large oval.

12.  Spread the bacon grease ,provolone cheese, Genoa salami, fried bacon and  a good dose of ground black pepper ,

and good dose of  grated Pecorino Romano  cheese.

13 . Roll the dough into a log tucking the ends under, sealing the ends  well.

14. Back into the oven with boiling water, let rise until doubled in volume, about 2 hours.

 

15 Preheat oven to 350 degrees F.

16. Beat 1 egg yolk with 1 tablespoon of water and brush the mixture on top of the loaf to give your finished bread a shiny glaze.

17. Bake bread for 1 hour , until golden brown on top & bottom.

18.  Transfer to a wire rack to cool slightly.

Best served warm.

Eat and Enjoy !