Name: Bread Quest: Lard Bread
Yield: Makes 4 loaves
Cuisine: Italian
Ingredients: 320 grams (11 oz) Taleggio cheese, cut into ½-inch (1.5 cm) chunks (no need to remove the rind); 40 grams (¼ c) grated Parmigiano-Reggiano cheese; 215 grams (¾ c + 2½ tbsp) water at about 60°F (15°C); 1.5 grams (½ tsp) instant yeast; 11 grams (1¾ tsp) fine sea salt; 16 grams (1½ tbsp) medium whole wheat flour; 75 grams (½ c + 1½ tsp) buckwheat flour; 245 grams (1¾ c) white flour, plus additional as needed for working with the dough; 135 grams (½ c + 1 tbsp) water at about 60°F (15°C); 0.3 gram (generous pinch) instant yeast; 135 grams (¾ c + 3½ tbsp) buckwheat flour; 15 grams (2½ tsp) fine sea salt; One 150-gram (5¼ oz) piece Genoa salami; One 225-gram (8 oz) piece uncured salami; One 225-gram (8 oz) piece prosciutto; One 300-gram (10½ oz) piece raw pork belly

Preparation info

Makes
4
loaves

Difficulty
Medium

Appears in

Bien Cuit

By Zachary Golper and Peter Kaminsky

Published 2015

About

Also called prosciutto bread, this delicious calorie bomb is a reliable old warhorse at Sicilian-American bakeries all over Brooklyn. I first tasted it when Peter took me to the nearby neighborhood of Carroll Gardens, where Mazzola Bakery has occupied a corner for over eighty years. On Peter’s advice we bought two loaves. “We’re going to devour one on the way home, s