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.

Congratulations on a great save!  Wonder-wifery, indeed

I’ll say!  Slap some lettuce and tomato and you’ve got a sneaky sort of BLT!!!

It went very well with cauliflower and cheese for dinner.

I know my husband would prefer the bread made with rendered pork fat. He was raised on food being cooked in bacon fat.

Very good save!

Anne in NC - 08 September 2010 09:32 AM

I’ll say!  Slap some lettuce and tomato and you’ve got a sneaky sort of BLT!!!

Just as great to use rendered pork fat instead of butter.  My mother used to always render chicken fat, from the cheeks of whole chicken -:)

hmm, schmaltz. Has anyone here made the Italian piadini flat bread? that uses lard or pork fat. It’s really soft, and now I know why. Funny, it doesn’t come out the same using olive or corn oil.

This thread makes me sad that I didn’t make chopped liver for Rosh Hashana.  With schmaltz…. not pork fat. Ha!