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The Hirshon ‘Italian Flag’ Lard Bread - Tòrtano Napoletano

The Hirshon ‘Italian Flag’ Lard Bread – Tòrtano Napoletano


Units Scale
  • Add Enough Water to the pan drippings after frying the guanciale and speck to equal 1 Cup + 3 Tablespoons of liquid and let cool
  • 1 1/2 Teaspoons Salt
  • 3 1/4 cups of Bread Flour
  • 1 Tablespoon Sugar
  • 1 1/2 tsp Dough Enhancer – recipe follows or buy it online
  • 4 1/2 Tsps Gluten
  • 1 Tsp smoked Paprika
  • 1 Tbsp of Coarsely Ground Fresh Black Pepper
  • 2 3/4 teaspoons Active Dry Yeast
  • ***
  • For the filling:
  • Calabrian sea salt, black pepper, fennel pollen and tomato paste mixed in 1 ounce of cold Lard in a food processor
  • Pitted Castelvetrano olives, fresh Oregano and Basil Pesto mixed in with 1 ounce of cold lard in a food processor or use your favorite mix of greens and/or other types of pesto
  • About 4 ounces mixed ‘nduja (a spicy, spreadable salmi from Naples), salami, speck and guanciale – speck and guanciale lightly rendered but not browned or use your favorite mix of Italian cold cuts or just diced bacon
  • About 4 ounces of mixed cheeses: TFD prefers broken up Moiltarno truffled sheep cheese (optional but recommended) + grated peccorino romano + grated Parmigiano + cubed smoked provolone or instead use your favorite mix of grated and diced Italian cheeses
  • ***
  • For the dough enhancer:
  • 1 cup wheat gluten
  • 2 tablespoons lecithin granules
  • 1 teaspoon ascorbic acid crystals
  • 2 tablespoons powdered pectin
  • 2 tablespoons unflavored gelatin
  • 1/2 cup nonfat dry milk
  • 1 teaspoon powdered ginger


  1. As noted on where I got this recipe:
  2. What goes into a dough enhancer? I use a combination of wheat gluten, lecithin, ascorbic acid crystals, pectin, gelatin, nonfat dry milk, and ginger.
  3. Wheat gluten improves the texture and rise of bread. Lecithin teams up with the gluten to make bread lighter. Ascorbic acid (Vitamin C) helps the yeast work better. Pectin adds moisture, as does the gelatin. The dry milk helps the dough relax (man, who needs uptight dough?), and the ginger is another yeast booster (you won’t taste it in the finished product).
  4. Most of these are also preservatives, so they help keep your bread fresh longer, and they are all natural.
  5. Mix together dough enhancer ingredients and store in an airtight container in the refrigerator. For 100% whole grain breads, use 3 tablespoons per loaf. Add to your recipe along with the flour in the proper amount specified.
  6. For the bread dough:
  7. Put liquid + salt into bread maker first, then add the following ingredients in the order listed:
  8. 3 ¼ Cups Bread Flour
  9. 1 Tbsp Sugar
  10. 1 ½ Tsp Dough Enhancer
  11. 4 ½ Tsp Gluten
  12. 1 Tsp smoked Paprika
  13. 1 Tbsp of Coarsely Ground Fresh Black Pepper
  14. 2 ¾ Tsp Active Dry Yeast
  15. Make a small well In the flour using your fist and place the yeast in it. Then process dough in a bread machine or a stand mixer with a dough hook for about 10 minutes.
  16. Place it into a bowl previously sprinkled with flour, cover with a woolen cloth and leave it to raise in a lukewarm place.
  17. After about 1 ½ hours, when the dough has leavened, place it on a pastry board, punch it with your hands to stop it swelling and flatten it out in a ⅓-inch-high rectangle shape. Grease it with red lard, add the diced meats and sprinkle with a little pepper and the cheeses.
  18. Fold the dough in two, grease the top with some more green lard, and sprinkle with grated peccorino cheese and pepper. Fold in two again, flatten out and grease some more. Repeat until you have used up the remaining 2 ounces of lard.
  19. Grease a round baking pan with a hole in the middle (8 to 12-inches diameter). Place the dough stick inside it joining the ends and squeezing them so they adhere well to each other. Put the dough away to leaven for another 3 hours.
  20. Put it in an almost cold oven and bake over a medium heat (350°F | 175°C) for about one hour. When it has turned an even color, take it out of the oven and let it cool before serving.

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