Ingredients
Equipment
Method
- In a bowl, dissolve yeast and sugar in warm water; let sit 5–10 minutes until foamy on top.
- Add flour, salt, and lard, then mix until a shaggy dough forms. Knead 8–10 minutes until smooth and slightly tacky but not sticky.
- Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for about 1 hour until doubled in size.
- Punch down the dough and shape into a long, narrow loaf about 12–14 inches long. The surface should feel smooth and tight.
- Place on a cornmeal-dusted baking sheet, cover loosely, and let rise again for 30–40 minutes until puffy.
- Preheat oven to 375°F. Using a sharp knife, score a shallow line lengthwise down the center of the loaf.
- Bake for 22–25 minutes until golden brown and hollow-sounding when tapped on the bottom.
- Cool on a wire rack for at least 20 minutes before slicing to preserve the soft interior texture.
Video
Notes
For a crispier crust, place a small pan of hot water in the oven during baking to create steam.
If you don’t have bread flour, all-purpose flour works but the loaf will be slightly less chewy.
This bread is best enjoyed fresh the same day for authentic texture and flavor.
If you don’t have bread flour, all-purpose flour works but the loaf will be slightly less chewy.
This bread is best enjoyed fresh the same day for authentic texture and flavor.