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Lard Bread (thelemmy.club)
submitted 4 months ago by to c/sourdough@lemmy.world
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The first non-vegetarian bread I baked. We had some leftover lard and I had a fitting recipe.

The bread is made of white flour, and the only whole grain comes from the rye sourdough.

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[–] 6 points 4 months ago (1 child)

I use Crisco in my bread and it works great. Might be a good way to make this vegan.

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  • [–] [S] 3 points 4 months ago

    Nice recommendation! Looking back at this bread, I think baking breads with lard makes little sense. I see how egg may be hard to substitute in a recipe, but afaik there‘s nothing special in lard that plant-based solid fat couldn’t replace.

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    • [–] 2 points 2 months ago (3 children)

    I'm curios if you ever made olive oil bread and how they compare texture and taste wise

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  • [–] [S] 2 points 2 months ago (2 children)

    I really like baking an oily bread that contains a lot of seeds. It‘s my go-to:

    No sour-dough, but a lovely mix of sunflower, pumpkin, and linseeds. The recipe demands a good amount of olive oil as well, tastes absolutely gorgeous.

    Very different bread compared to the lard bread though and hard to compare tbh.

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  • [–] 2 points 2 months ago (1 child)

    Looks good! I make bread with seeds very often, but never thought of adding olive oil to it. Did you try both versions? Here is my version with sesame seed covered crust:

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  • [–] [S] 2 points 2 months ago

    Aw that looks gorgeous! You should post that, either here or in another baking community!

    I typically just follow the recipe and don't experiment. I find that adding (olive) oil helps with working the dough, makes it more elastic and less sticky. But taste-wise I cannot tell big differences tbh.

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