Today, we're celebrating a beloved Italian-American classic, with our lard bread recipe. This richly flavoured loaf, studded with cured meats and cheese, promises to bring a taste of tradition to your table. Perfect for sharing with family and friends, lard bread is a wonderful addition to any meal or as a stand-alone treat.
Did you know that lard bread, also known as prosciutto bread or ciccioli bread, has its roots in the Italian immigrant communities of New York and New Jersey? Originating from the early 20th century, this bread became a staple, especially around Easter. The addition of lard gives the bread its unique flavour and tender crumb, making it a nostalgic favourite for many Italian-Americans.
Lard bread is incredibly versatile and can be enjoyed in many ways:
To keep your lard bread fresh:
To enjoy your lard bread warm:
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Lard bread, a traditional Italian-American delight, is a hearty loaf filled with diced prosciutto, pancetta, and provolone cheese. This bread's rich flavour and tender crumb come from the incorporation of lard, making it a nostalgic favourite. Perfect for any meal, this savoury treat can be enjoyed on its own, as an appetiser, or as a side to soups and stews.
In a large mixing bowl, combine the bread flour, sugar, malt powder, yeast, salt, and ground black pepper.
Melt the lard in a small pot and add it to the dry ingredients along with the warm water. Mix until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for about 10 minutes until it becomes smooth and elastic.
Alternatively, use a stand mixer with a dough hook on low speed for about 5-7 minutes.
Place the dough in a lightly greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
Gently deflate the dough and turn it out onto a floured surface.
Flatten it slightly and sprinkle the prosciutto, pancetta, and provolone cheese evenly over the dough.
Fold the dough over the fillings and knead gently to distribute them evenly throughout the dough.
Shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet.
Cover with a damp cloth and let it rise for another 30-45 minutes until it has nearly doubled in size.
Preheat your oven to 230°C (450°F) with a baking stone or a Dutch oven inside.
If using a baking stone, transfer the loaf onto the stone and reduce the oven temperature to 220°C (430°F).
If using a Dutch oven, carefully place the dough into the preheated pot, cover with the lid, and bake for 20 minutes. Remove the lid and bake for an additional 25-30 minutes until the crust is golden brown and the loaf sounds hollow when tapped.
Transfer the bread to a wire rack and let it cool completely before slicing.
Once the bread has cooled completely, slice it into desired thickness and serve.
Lard bread is perfect on its own or paired with cheeses, olives, soups, or stews. It also makes an excellent base for robust sandwiches.
Enjoy at room temperature or warm slices in the oven or toaster for a freshly baked experience.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Fiona O'Sullivan is the passionate editor of Great Food Ireland, a popular blog dedicated to celebrating traditional Irish cuisine and culinary heritage. With a rich background in food writing and a deep love for Ireland's gastronomic culture, Fiona brings a wealth of knowledge and enthusiasm to her role. She curates authentic recipes, shares culinary stories, and explores the vibrant food scene across Ireland. Fiona's dedication to promoting Irish food traditions has made Great Food Ireland a beloved resource for food enthusiasts around the world.
