Thanksgiving Lard Bread

Thanksgiving lard bread

​The Spruce Eats / Julia Hartbeck

Prep: 2 hrs 15 mins
Cook: 45 mins
Total: 3 hrs
Servings: 20 servings
Nutrition Facts (per serving)
57 Calories
4g Fat
5g Carbs
1g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 57
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 7%
Cholesterol 4mg 1%
Sodium 76mg 3%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 2%
Protein 1g
Calcium 25mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This white lard bread is the perfect, versatile bread for the Thanksgiving season. Serve it warm for Thanksgiving dinner or prepare it a day or two ahead of time and make it into bread stuffing or potato filling.


  • 1 1/4 cups water (room temperature)
  • 1 tablespoons active dry yeast
  • 1 cup milk (room temperature)
  • 2 tablespoons sugar
  • 4 tablespoons lard
  • 1 teaspoon salt
  • 7 cups bread flour
  • Optional: egg white

Steps to Make It

  1. Gather the ingredients.

    Ingredients for lard bread
    ​The Spruce Eats / Julia Hartbeck
  2. In a medium bowl, mix together the water and yeast.

    Mix water and yeast
    ​The Spruce Eats / Julia Hartbeck
  3. Add milk, sugar, lard, and salt and stir to combine.

    Add milk, sugar, lard
    ​The Spruce Eats / Julia Hartbeck
  4. Add 4 cups of bread flour and mix well. Slowly add in remaining flour, enough flour to make a dough that follows the spoon around the bowl.

    Add bread flour
    ​The Spruce Eats / Julia Hartbeck
  5. Turn dough out onto a lightly floured surface and knead for 8 minutes, adding more flour as needed until the dough is soft and smooth to the touch.

    Turn dough out
    ​The Spruce Eats / Julia Hartbeck
  6. Place dough in a large greased bowl. Turn dough over in a bowl so that the top is also lightly greased.

    Place dough in bowl
    ​The Spruce Eats / Julia Hartbeck
  7. Cover with clean cloth and let rise in warm, draft-free place for 1 hour or until doubled in size.

    ​The Spruce Eats / Julia Hartbeck
  8. Punch down dough.

    Punch down dough
    ​The Spruce Eats / Julia Hartbeck
  9. Turn dough out onto a lightly-floured board and knead for 8 minutes or until the bubbles are out of the bread.

    Turn dough
    ​The Spruce Eats / Julia Hartbeck
  10. Divide dough into 2 equal pieces. Shape each half into a loaf of bread.

    Divide dough
    ​The Spruce Eats / Julia Hartbeck
  11. Set loaves into greased 8x4-inch bread pans. Cover and let rise in warm, draft-free place for 45 minutes or until doubled in size.

    Set loaves into pan
    ​The Spruce Eats / Julia Hartbeck
  12. Brush loaves with egg white to give the loaves a shiny finish when baked.

    Brush loaves with eggs
    ​The Spruce Eats / Julia Hartbeck
  13. Slash tops with sharp knife or razor.

    Slash tops
    ​The Spruce Eats / Julia Hartbeck
  14. Bake at 375 F for 45 minutes or until the bread is golden brown.

    ​The Spruce Eats / Julia Hartbeck
  15. Remove loaves from the sheet and let cool on a rack.

    ​The Spruce Eats / Julia Hartbeck
  16. Serve and enjoy!

    Cut slice
    ​The Spruce Eats / Julia Hartbeck


  • Use bottled water instead of tap water to make your bread. Water softeners and chlorinated public water can sometimes kill the yeast needed to make your bread dough rise.
  • Bread flour has a higher amount of gluten than all-purpose flour. This means that bread made with bread flour will rise higher than bread made with all-purpose flour. You can make your own bread flour by adding 1 and 1/2 teaspoons gluten to each cup of all-purpose flour you use in your bread recipe.
  • Spraying loaves with water while they bake will produce a crispy crust.
  • Brush loaves with egg white before baking to produce a shiny crust.
  • Brush loaves with milk before baking to produce a dark, shiny crust.
  • Brush loaves with butter immediately after baking to produce a soft crust.
  • To keep bread soft, store in a plastic bag.