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Lard Bread - An Old Fashioned Recipe from The Kitchen at Life On The Stoop. Just like Mazzola Bakery In Brooklyn!

Updated on March 1, 2012

Lard Bread Recipe

For Years I had searched for a recipe for "Lard Bread" which we enjoyed frequently when we still lived in Brooklyn but had not found anywhere in our local area of Central Florida. I finally decided that if we were to have this wonderful bread from our youth that I would have to create my own recipe which I did and I must tell you that if compares to Caputo's Bakery on Court St or Mazzola Bakery in Carroll Gardens in Bklyn where we always went to get our favorite bread.

I am so happy to share it with you now.

Makes 3 Loaves Of Lard Bread

Add Enough Water to the pan Drippings including the fat after frying the Pancetta to Equal 1 Cup Plus 3 Tablespoons of liquid and let cool
1 1/2 Teaspoons Salt

Put Liquid Into Bread Maker First Then Add the Following Ingredients in the order listed.

3 and 1/4 Cups of All Purpose of Bread Flour
1 Tablespoon Sugar
1 1/2 tsp Dough Enhancer I ordered this online
4 1/2 Tsps Gluten
1 Tsp paprika
1 Tbsp of Coarse Ground Fresh Black Pepper

Make a Small Well In the Flour Using Your Fist and Place The Yeast In It
2 3/4 teaspoons Active Dry Yeast

Then Process Dough In a Bread Machine or a Stand Mixer With a Dough Hook
Once the dough has completely mixed and kneaded add the following ingredients just before the kneading has completed or you can knead them into the dough by hand if you prefer. as illustrated below:

About 8 slices of Italian Pancetta
1/2 cup of cubed Genoa Salami
1/2 cup Sharp Provolone Cheese

Lard Bread and Braccoli Raab

Lard Bread and Braccoli Raab
Lard Bread and Braccoli Raab | Source

As a regular Sicilian dish , Lard Bread would frequently be served with a fresh green vegetable such as the Italian Green "Broccoli Raab". as displayed here from the kitchen at "Life On The Stoop" and can be found at famous La Foccacieria's still today In Brooklyn.

You will find a recipe for Broccoli Raab in another Hub.

Salt Pork or Similar to Pancetta in Italian
Salt Pork or Similar to Pancetta in Italian | Source

Salt Pork

After you have made this bread a few times you may decide that you would like a little more or less of any of the ingredient add in's so make it your own and create it to your family's taste.

Sharp Provolone Cheese

Use about 1/2 cup of a good Sharp Provolone Cheese or any sharp cheese you prefer.

Genoa Salami

Genoa Salami
Genoa Salami | Source

Genoa Salami

1/2 cup cubed Genoa Salami
My family likes Genoa Salami but sometimes I use Prosciutto or Country Ham instead. Be flexible and experiment with your ingredients.

Render Lard from Salt Port or Pancetta

Render Lard from Salt Port or Pancetta
Render Lard from Salt Port or Pancetta | Source

Render the fat from the Salt Por or Pancetta.

It' doesn't have to be completed crisp because it will continue to cook in the bread and release the flavor into the bread. Remove the meat from the pan.

I add the water from the french bread recipe to the pan so that I can get all the flavor from the pan drippings and put it into the Bread Dough but make sure you let it cool first.

Cut the cooked Salt Pork or Pancetta into small pieces.

Cut the Genoa Salami and Cheese into small cubes

This is what your dough will look like while it is being mixed and kneaded in the Bread Machine. This is one of the easiest ways to make home made bread baked in the over but with some of the work removed by use of the bread machine.

Here's the bread after I have added the Salt Pork, Genoa Salami and Provolone Cheese. Try to catch your bread a couple of minutes before it stops the kneading process. If you don't, no problem - you can knead it in by hand after it rises.

Cut dough into 3 equal pieces and form them into 3 loaves and flatten slightly. Put 3 diagonal slits in each loaf with a sharp knife and brush with some of the fat from cooking the salt pork. Cover loosely and let rise in a warm place out of a draft for about 40 minutes.

Place in oven pre-heated to 450 degrees and bake for 10 minutes

then baste with fat again then lower Temp to 425 and bake for another 7 or 8 minutes. Remove from oven and cool on a rack for 15 to 20 minutes if you can resist otherwise just tear off an end and try it while it's still hot. Buon Appetit!

Great Bread Makers for Old Fashioned Recipes


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    • profile image


      24 months ago

      Is dough enhancer the same as yeast?

    • profile image


      3 years ago

      Just made this, much better then Arthur Ave. Thanks !!!!!

    • lifeonthestoop profile imageAUTHOR

      Robbie Bracco 

      4 years ago from Fruitland Park Florida

      Hi Steve,

      Thanks for visiting my site!

      We never make a trip to Brooklyn without a visit to Red Hook as I am drawn back to our past as we consume the aroma's of Caputo's Bakery and the wonderful little bakery with a big taste at Mazzola's.

      Hope you enjoy my recipies.

    • lifeonthestoop profile imageAUTHOR

      Robbie Bracco 

      4 years ago from Fruitland Park Florida

      Hi Joe Romano!

      So glad you like my recipe. It is one of our favorites.

      My son's gave me mine for christmas several years ago and I use it not only for making Pizza but for breads which bake to an even brown. A whole chicken is another one of our favorites and it comes out golden brown all over.

      It's a little price'y but well worth it as it has lasted me for years and stays in my oven all the time. Our kids and grandkids love to gather at our house for pizza parties!

      You can find the oven liner at


    • profile image


      4 years ago

      I lived on Henry St at one time in my life and would buy Mazzola's lard bread. We live in Texas now and I miss the Italian food that I took for granted living in Brooklyn. I have learned to make my own gnocchi and different region tomato sauces that I could buy at Caputo's. I miss broken, but not the living conditions.

    • profile image

      Phyllis Pomponio- Chacona 

      4 years ago

      Yes, the name lard bread does scare people away but the store that carries it in my neighborhood calls it prosciutto bread. Same difference my mom used to call it ciccioloa bread....Many happy & Delicious memories....thanks for sharing this wonderful childhood recipe with us.

    • profile image

      Joe Romano 

      4 years ago

      This is the closest thing to Mozzolas I've come across Making it again today, it's great. I spent 32 years working for Ma Bell in Brooklyn, from Downtown to The Hieghts to Bed-Sty to Redhook those were the best years of my life. Thanks for this recipe. One favor, where did you get that sone in your oven... I want one. Thanks again, Joe

    • profile image


      5 years ago

      Brooklyn. Moms lard bread a d yes sitting on the stoop. Good old days. Yep

    • lifeonthestoop profile imageAUTHOR

      Robbie Bracco 

      5 years ago from Fruitland Park Florida

      Hello Debbie, same neighborhood! Great memories. I am sure you know what I am talking about when I talk about Caputos on Court Street. Another great place there was Sams Pizza where you went down a couple of steps to enter and of Course there was Gloria's Pizza but you may be too young to remember it. Wonderful food on every corner! LOL

    • profile image


      5 years ago

      I grew up on First Place and Court Street.

    • profile image

      Robbie Bracco 

      6 years ago

      So glad you liked it. My grandson makes it every year for the holidays and recently knocked on my door and surprised Phil and I with a fresh loaf. Phil immediately put up a pot of stove top percolated coffee and we sat and had a wonderful visit with our grandson Eric and his 2 daughters. The toddler sat on my lap and just like grandma, she dunked a piece of lard bread in my fresh brewed black coffee. Aren't traditions great.

      Imagination - fantastic! Glad to see you all are making it your own.

      I love reading your comments!

    • profile image

      johnny boy 

      6 years ago

      I made this over the weekend tweeked a few things but my family loved it it tasted just like brooklyn's own it brought back memories of walking home with the lard bread 2 loaves 1 for the family 1 for me to eat on the walk home.

    • Charlie Putzer profile image

      Charlie Putzer 

      6 years ago

      I added more goodys bacon and dripping along with prosciutto pancetta Romano parmigiana cheese provolone genoa salami your dough recipe seemed a little dry so I added a touch more water may be the hire altitude will post another comment after I've baked and tried it out I have made this once before but I just made bread with prosciutto and salami was pretty good this one sure looks good can't wait to dig in thanks for sharing. I love ny. Charles putzer

    • profile image

      Charlie Putzer 

      6 years ago

      Making this lard bread as I type I'm in ft sill/ Lawton Oklahoma from Long Island mets some Myers here from brooklyn they travel back and forth have property here and brooklyn they turned me on last year to a loaf of lard bread they brung back here with them it was the bomb so I am trying your recipe I aaded

    • profile image

      Robbie Bracco 

      7 years ago

      Bensonhurst! That's where we lived prior to moving to Florida.

    • profile image


      7 years ago

      Forget about it... there's a place in Venice Florida called Angelo the best food ever every thing there taste like Brooklyn just like Benson Hurst

    • Peggy W profile image

      Peggy Woods 

      8 years ago from Houston, Texas

      Oh my...this sounds absolutely delicious! Anyone who likes the flavor of bacon and cheese should love this bread. Thanks for your recipe. Voted up and useful.

    • profile image

      Barbara Itarelli 

      8 years ago

      OMG!!! I can't believe I found this recipe..I miss Bklyn bakeries so much.Any other recipes from Bklyn?

      Thank you,haven't tried this recipe yet,but can't wait

    • profile image

      f Rotondo 

      8 years ago

      they wont ship from ny , will try reciepe

    • lifeonthestoop profile imageAUTHOR

      Robbie Bracco 

      8 years ago from Fruitland Park Florida

      Hello RJ,

      I agree with you. I know that Lard is one of the things which we definitely try to avoid and I use Virgin Olive Oil in almost all of my daily cooking however to remove Lard from this recipe would be to not share it at all with the people who are desperately seeking to find this recipe and they would not recognize it by any other name.

      One can take a trip back to Red Hook Brooklyn today and still find this wonderful bread in local bakeries and it's only known by Lard Bread.

      I have some other great bread recipes in my collection which I am sharing and which one can make for daily use however when we get the urge for good old fashioned "Lard Bread" we simply throw health to the wind for one day and go back in time and enjoy the wonderful flavor which lingers in our memories which can only be satisfied by "Lard Bread".

      One has to grow up in Brooklyn I think to understand that. LOL

      I appreciate your suggestion and do hope you will continue to read my posts in the future as I greatly value your opinion.

      Thanks for posting.

    • rjsadowski profile image


      8 years ago

      An awesome recipe. I grew up using lard in cooking many years ago before all of the health scares but yoy might want to consider changing the name. Many people are turned of by the word lard. You might consider using "pork fat" or "bacon drippings" or something else instead.


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