Using your leftover lard in sweet bread…

 

Bread, sweet bread, sourdough and everything. It wasn’t – obviously – planned that I’d have three bread recipes in as many weeks. I certainly didn’t think that I’d find myself with dough-sticky hands again, making another loaf. But leftover lard left me needing to dive into the cookbooks.

When I have a leftover I’m happiest leafing through my growing cookbook collection. I do sometimes google but there’s too much or I’m being too specific, not giving myself the chance to be surprised.

And, naturally, this is where I found the recipe for your lazy afternoon use of leftover lard: tea cakes. The mighty Jane Grigson wrote a version of this recipe in ‘English Food’. I turned to the index and only “lardy cake” under lard. So I thumbed my way and found these.

I adore fruited loaves. And they are cheap as chips. I’ll admit – the pork flavour comes through so I wouldn’t offer a slice to everyone. But if you’ve got an adventurous pal, go for it. Swap your butter for leftover lard wholesale or an equal 50/50 split and, next time you reach for the butter, be grateful that there’s a little more left in the fridge,  because you allowed your leftovers to be your inspiration.

 

Leftover lard tea bread

Based on "Mrs Borthwick's Yorkshire Teacakes" in Jane Grigson's 'English Food', pp 305-6
Prep Time4 hrs
Cook Time40 mins
Total Time4 hrs 40 mins
Author: Ann Storr

Ingredients

  • 600 grams strong white bread flour
  • 6 grams dried yeast (or one sachet of grams)
  • 60 grams sugar (I used caster)
  • 30 grams lard (or butter)
  • 200 grams dried fruit (I used 150 grams sultanas and 50 grams of raspberries)
  • 1 teaspoon mixed spice
  • 300 ml milk plus more for glazing
  • 150 ml boiling water

Tools

  • Scales
  • Bowl
  • Measuring jug
  • Loaf tin
  • Brush
  • Clean tea towel
  • Wire cooling rack

Instructions

  • Add flour, sugar, yeast, mixed spice and salt together and rub in the lard
  • Add the dried fruit
  • Pour the boiling water into the measuring jug with the milk - this is an easy way to get the right temperature
  • Lightly dust your counter
  • Mix together and turn out onto your floured counter and knead for about ten minutes
  • Shape into a round, return to the bowl and cover with the clean tea towel
  • Leave to rise - this will take anything between an hour and or two, depending on your kitchen
  • Grease the loaf tin with a good amount of unsalted butter or lard
  • When the dough has doubled, shape into a loaf shape and place gently into the tin
  • As the dough reaches the sides of the pan, turn your oven to 180 C
  • When the dough is ready to go, pop into the oven and bake for around 45 minutes; keep an eye on it and reduce the temperature if the top looks as though it'll burn
  • Turn the loaf out - if it's hollow when you tap it on the bottom, it's done. If in doubt, leave for another few minutes, checking every couple for readyness
  • If at all possible, leave to cool for about 45 minutes to allow to dough to complete cooking

Storage

  • This loaf will keep well but will be better for toast, eggy bread or bread and butter pudding after a couple of days.
    You can freeze whole or in slices for months

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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