Swabian-style Bread with Lard and Paprika

Ingredients

In the original Croatian dish, Kruh, mast i paprika, the bread is typically made with simple ingredients like flour, yeast, salt, and water. However, in this Swabian adaptation, lard and paprika are added to enhance the flavor profile. Swabian cuisine is known for its hearty and rich dishes, and the addition of lard brings a unique richness to the bread. The paprika adds a touch of spiciness, which is not commonly found in the original Croatian version. We alse have the original recipe for Kruh, mast i paprika, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 7g (2 ¼ tsp) instant yeast 7g (2 ¼ tsp) instant yeast
• 10g (2 tsp) salt 10g (2 tsp) salt
• 300ml (1 ¼ cups) warm water 300ml (1 ¼ cups) warm water
• 100g (3.5 oz) lard 100g (3.5 oz) lard
• 2 tbsp paprika 2 tbsp paprika

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 4g
• Carbohydrates (total, sugars): 34g, 1g
• Protein: 5g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, and salt.
2. 2.
   Gradually add the warm water while stirring, until a dough forms.
3. 3.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
4. 4.
   Place the dough back into the bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
5. 5.
   Preheat the oven to 220°C (425°F).
6. 6.
   Punch down the dough and divide it into two equal portions.
7. 7.
   Roll out each portion into a rectangular shape, about 1cm (0.4 inch) thick.
8. 8.
   Spread half of the lard evenly over each dough rectangle, leaving a small border around the edges.
9. 9.
   Sprinkle the paprika over the lard, distributing it evenly.
10. 10.
    Roll up each dough rectangle tightly, starting from the longer side, to form a loaf shape.
11. 11.
    Place the loaves on a baking sheet lined with parchment paper and let them rise for another 30 minutes.
12. 12.
    Bake in the preheated oven for 25-30 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.
13. 13.
    Remove from the oven and let the bread cool on a wire rack before slicing.

Treat your ingredients with care...

• Lard — Make sure the lard is at room temperature before spreading it on the dough. This will make it easier to spread evenly and ensure a consistent flavor throughout the bread.

Tips & Tricks

• For a richer flavor, you can substitute half of the lard with bacon fat.
• If you prefer a spicier bread, you can increase the amount of paprika or use a hotter variety.
• Serve the bread warm with a dollop of butter for an extra indulgent treat.
• This bread is best enjoyed fresh on the day it is baked, but you can store it in an airtight container for up to 2 days.
• To reheat the bread, wrap it in aluminum foil and warm it in a preheated oven at 180°C (350°F) for about 10 minutes.

Serving advice

Serve the Swabian-style Bread with Lard and Paprika as a side dish to accompany hearty soups, stews, or sausages. It can also be enjoyed on its own as a snack or as part of a traditional Swabian breakfast.

Presentation advice

Slice the bread into thick slices and arrange them on a rustic wooden board. Garnish with a sprinkle of paprika and a sprig of fresh herbs, such as parsley or chives, for an attractive presentation.