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Argentine · Bread
Cremona Bread
A quick lard-laminated dough, folded twice, fringed with a knife and curled into a flat ring. It bakes into a golden, flaky loaf found in Italian bakeries all over Argentina.
- YieldMakes 1 loaf
- Hands-on1 h 15 min
- Total4 h 16 min
- Difficulty
Ingredients
- 7 gactive dry yeast, 1 packet
- 300 mlwarm water, 38 to 43 C; 240 ml to dissolve the yeast, the remainder as needed
- 500 gall-purpose flour, plus extra for dusting
- 1 tbspcoarse salt
- 1 tbspextra virgin olive oil
- 90 mlhigh-quality lard, melted, divided into three equal portions
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