Alberto`s Bread from Mantova

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	2 hrs 30 mins
Course	Baking
Cuisine	European
Servings (Default: 1)

Ingredients

Instructions

Dissolve the yeast from the refrigerator in the cold water. Add to the flour and knead well. Add the lard, continue kneading until the lard is completely mixed, add salt and knead everything well for about 10 minutes. The dough should / must remain firm, but elastic. I didn`t use a machine myself, I kneaded everything with my hands. Let rise for 60 minutes, tightly closed at around 25-30 ° (cling film).
Carefully knead the dough again, roll it up and shape it into a stick and hit the table with force. Repeat this process 5-6 times or more.
Roll out the dough in an oblong shape and roll it back up tightly. Cut at the top with a distance of about 4 cm from the respective ends. Cover a baking sheet with baking paper, place the bread on it and cover with a cloth and let rise for another 60 minutes.
Bake in a preheated oven to 220 ° for about 20 minutes or longer depending on the degree of browning.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.