Recipe Index

Ingredients

• ½ cup water
• ½ cup bread flour
• ½ tsp dry active yeast
• 1 package active dry yeast (2½ tsp)
• 1 Tbsp honey
• ½ cup warm water
• ¼ cup lard
• 2 tsp salt
• 2 to 3 cups bread flour

Method

1. Whisk the ½ cup water, ½ cup bread flour and ½ tsp yeast in a small bowl, cover it, and refrigerate the starter overnight or at least 8 hours.
2. Stir the package of yeast and the honey into the ½ cup warm water in a stand mixer bowl and leave it about 5 minutes to activate.
3. Melt the lard gently until just liquid, taking care it does not get hot.
4. Add the melted lard, salt, 2 cups of bread flour and all of the starter to the mixer and mix on medium-low until a dough comes together, adding more flour a quarter cup at a time until the dough pulls from the sides.
5. Raise the speed to medium-high and knead 3 to 5 minutes so the gluten strengthens.
6. Place the dough in an oiled bowl, cover, and let it rise about 1 hour, until doubled.
7. Shape the dough into a large rectangle on a floured surface, cut it in half lengthwise, and roll each piece into a tight cylinder with slightly tapered ends on parchment-lined, flour-dusted sheets.
8. Proof the loaves, covered, for 30 to 45 minutes until nearly doubled and a poke springs back slowly, while the oven heats to 400°F.
9. Dust the loaves with flour, slash each one once along its length, and bake 20 to 25 minutes, swapping the pans halfway, until evenly golden.
10. Cool the loaves completely on a rack before slicing.

Prep: 480 min · Cook: 25 min · Total: 625 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data