May 15, 2018 - 2:13pm
Irish Batch Loaf..
Have been wanting to try this for awhile Batch loaf made with lard or dripping. A very basic loaf flour,salt,yeast,lard and water. I just made half the recipe to see if I liked it. And a pleasant surprise was it was really nice...a lovely soft loaf that tasted great. The dough was a bit wet but worked ok..
full recipe Batch loaf...
650g flour, 10g salt,10g yeast, 35g lard, 450g warm water. Baked at 220c 30 min...a shelf above middle in the oven it’s suppose to get a blackened top. The crust was lovely. I will make the full recipe next time.
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How do you get this consistently amazing crumb? Lovely!
I was amazed too..lol it was still sticky after first rise so was not easy to handle and didn’t want to push more flour in so I treated it very roughly and knocked absolutely all the air out of it got into 2 balls expecting the worse ...luck and the bread gods....lol
bread like this. Totally not good for you health wise though, Each loaf takes a year off your life:-) But who wants to live forever anyway!
Very nice and Happy baking
what is leaf lard...I used pure pork Lard no additives and only 17g...I read it was better for you than butter and oil and as good as olive oil, but don't know if its false news its hard to tell these days...lol. I will have to research more ....
Leaf lard has been rendered from the fat surrounding internal organs, primarily the kidneys and intestines. It is regarded as better for baking and pastries than lard rendered from body fat. It might be challenging to find if your shopping for it. That's a lovely loaf.
I have no idea if the lard is leaf or other just read the packet 100% pork lard. Mentions good for baking...from good Irish pigs...lol thank you for the info goes to show you can learn something new everyday. Must say for a basic bread it tasted pretty good. Will try a pastry with it as well just to see if there is a difference ....
....she lived to 87. Her pastry was to die for !!! And I've never since tasted an apple pie like hers. The bread was lovely also and she always made her own (it's why I've baked my own since I left home 40 odd years ago). However, lard based pastry and bread doesn't fit with today's health conscious society - so I now use olive oil.
Lard is not something I use either but this recipe is an old one which is probably the way everyone made bread then. I liked the taste and body of the bread, it had nice consistancy also no sugar but still tasted nice. And they say fat is not as bad as they thought in this low carb world...lol. Im sure it won't be a staple in my fridge but am enjoying the bread....lol
.. Lard makes the nicest pastry and bread. Everything in moderation I suppose :-)
... who occasionally posts pictures and formulae for those delicious-looking pizzas, uses up to 3% lard in his dough. A while back he wrote:
Lard- softiness
Evo - fragrance
Seed Oil - crunchiness
I just looked up Stefano’s pizza ... they look amazing. I think I will try 3% lard in my next one and see what happens...