Lard Bread

Instructions

1. Prepare the yeast mixture
   In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for about 10 minutes until foamy and activated.
2. Make the dough
   In a large mixing bowl, combine the bread flour and semolina flour with salt. Make a well in the center and add the yeast mixture, olive oil, and rendered lard. Mix until a shaggy dough forms, then transfer to a floured surface and knead for 8-10 minutes until smooth and elastic.
3. First rise
   Place the dough in an oiled bowl, cover with plastic wrap or a damp cloth, and let rise in a warm place for about 1 hour or until doubled in size.
4. Add the meats and cheese
   Punch down the dough and turn it onto a floured surface. Flatten it into a large rectangle and sprinkle evenly with the diced prosciutto, salami, pepperoni, provolone cheese, and black pepper. Fold the dough over several times and knead gently to incorporate all ingredients throughout the dough, being careful not to tear it.
5. Shape the bread
   Shape the dough into a round loaf or oval shape, depending on preference. Place it on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let rise for another 45 minutes to 1 hour until puffy.
6. Preheat and prepare
   Preheat the oven to 375°F (190°C). Just before baking, use a sharp knife to score the top of the bread with 2-3 diagonal slashes about 1/4 inch deep to allow for expansion during baking.
7. Bake the bread
   Bake for 40-45 minutes until the bread is golden brown and sounds hollow when tapped on the bottom. If the bread browns too quickly, cover it loosely with aluminum foil.
8. Cool and serve
   Transfer the bread to a wire rack and allow it to cool for at least 30 minutes before slicing. This bread is delicious served at room temperature or slightly warmed with a drizzle of olive oil.