Bread without butter
Posted: 08 September 2010 07:05 AM   [ Ignore ]
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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.

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Posted: 08 September 2010 10:37 AM   [ Ignore ]   [ # 1 ]
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Congratulations on a great save!  Wonder-wifery, indeed smile

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Posted: 08 September 2010 11:32 AM   [ Ignore ]   [ # 2 ]
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I’ll say!  Slap some lettuce and tomato and you’ve got a sneaky sort of BLT!!!

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Posted: 08 September 2010 11:41 AM   [ Ignore ]   [ # 3 ]
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It went very well with cauliflower and cheese for dinner.

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Posted: 08 September 2010 12:25 PM   [ Ignore ]   [ # 4 ]
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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!

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Posted: 08 September 2010 12:41 PM   [ Ignore ]   [ # 5 ]
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Anne in NC - 08 September 2010 02:32 PM

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

LOL

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Posted: 08 September 2010 01:45 PM   [ Ignore ]   [ # 6 ]
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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 -:)

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Posted: 08 September 2010 01:51 PM   [ Ignore ]   [ # 7 ]
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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.

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Posted: 08 September 2010 03:08 PM   [ Ignore ]   [ # 8 ]
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This thread makes me sad that I didn’t make chopped liver for Rosh Hashana.  With schmaltz…. not pork fat. Ha!

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