I just had to share an emergency substitution. I was making a hearth loaf of white bread, and realised I didn’t have any butter. In a moment of laziness, I fetched out of the fridge a jar of rendered pork fat I saved from a roast pork earlier. It came out so delicious, that I’ve run out of fat, and may have to roast another piece of pork. The bread was light, with a great crust, lovely colour and a subtle flavour of the herbs I roasted the pork with. Wonder-wifery at it’s best, a friend of mine would say.