Crumble the yeast in the measuring beaker with the lukewarm water and dissolve it with a fork, also cut the lard into smaller lumps with a fork. Put the flour, salt and yeast mixture in a sealable bowl and knead with the dough hook of the mixer for about 3 minutes at the highest level, until the dough loosens from the edge of the bowl. Close the bowl and let the dough rise for about 30 minutes, then it has doubled.
Knead the dough well again on a floured work surface and shape into 2 sticks, cut into these diagonally 1 cm deep 4 times. Cover with a cloth and let rise for another 30 minutes until the dough has enlarged significantly again.
In the meantime, heat up the oven: electric stove: 200 degrees, hot air 170 degrees, gas stove: level 2-3
Bake on the middle rack for about 30-35 minutes.
If you take unseasoned lard, you can modify the bread as follows:
Ham bread: 100 g smoked ham, diced
Caraway bread: 6 teaspoons of whole caraway seeds
Onion bread: 30-40 g roasted onions
Pepper bread: 2-4 teaspoons of coarsely ground pepper
Process these respective ingredients with the kneading process.
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