Croatian Crackling Bread Recipe - Masnica

In a small glass bowl or measuring cup, combine yeast, pinch sugar, pinch flour and 100ml/3.38 ounces warm milk. Stir with a fork and let it bubble up in a warm place for 20 minutes.

Meanwhile, make the cracklings paste by pulsing the cracklings, lard and pepper in a food processor until well mixed and no large chunks of cracklings remain. Set aside.

To make the dough, in a large bowl or stand mixer, place the yeast mixture in followed by 400g/.88 pounds of the flour, salt, egg yolks and 400ml/13.5 ounces warm milk. Mix with the dough hook. Gradually add in the remaining 400g/.88 pounds flour and knead until the dough is smooth and elastic. Let rise in the mixing bowl in a warm place until doubled.

Turn dough out onto a lightly floured surface and roll into a 60x50cm/24x20-inch rectangle. Spread one-fourth of the cracklings paste on the top, leaving a 3cm/1 inch border all the way around. Fold the right and left sides of the dough towar the center. Turn the dough so the long side is facing you and fold the right side slightly past the middle and then the left side on top of it. If crackling paste comes to the surface, just dust with flour.

Turn the dough one-quarter turn to the right and begin rolling again, only a little smaller this time -- 55x45cm/22x18 inches -- and spread another fourth of the crackling paste to within 3cm/1 inch of the edges. Fold as before. Repeat two more times.

Line a jellyroll pan with parchment paper. Roll the finished dough to approximately the size of the jellyroll pan. Transfer the dough to the prepared pan, cover and let rise in a warm place until doubled. Heat oven to 425 degrees.

When dough has doubled, brush the entire surface with a light coating of seasoned lard. Bake 10 minutes. Reduce heat to 325 and bake an additional 20 to 30 minutes or until an instant-read thermometer registers 190 degrees. Remove from oven. Brush wash over entire surface of hot bread. If the bread is salty enough, leave the salt out of the milk wash. Let cool slightly and cut into squares to serve. If desired, this can be baked in two smaller square or round pans.