Mix well and
let
rise 1 hour and work down.
Let rise another hour and
work
out
into
either 6 loaves of bread or about 6 dozen
rolls.
Bake
at 350\u00b0 for 1/2 hour for rolls or 45 minutes for bread.\tGrease top after baking with lard.
eat (or just take pieces with lard) and place it into a
At least 2 minutes, longer with a hand held mixer.
urners over high heat, turning with tongs, until skins are blackened
large bowl. Cut in lard or shortening until mixture is
if using), kosher salt, baking powder, and baking soda in a large
eeds into an ungreased skillet with the torn-up tortilla, set
ace the flour, salt and baking powder in a reclosable gallon
ou use the lard, you should store the lard for this step
b>with cake flour or substitute, then carefully mix in salt, baking soda, baking
nd flour two 9 inch baking pans or three 8 inch
venproof pot. Pat pork dry with paper towels and place atop
0 minutes, weighting them with a plate to keep them
easpoonful of baking soda and 2 teaspoonfuls salt, with lard the size of
n a rimmed baking sheet until completely
own and then add the lard, kneading until elastic and silky
in and line its base with baking paper (cut to fit).
9 x 13-inch baking dish.
Remove celery and
Return venison to pan, cover with foil and bake for 2
lour, 3/4 cup water, lard, and vinegar in a bowl