For this shallot loaf we dropped the butter in favour of our own enzyme-fed pure pork lard. It is considerably more aromatic, the crust is crisper and the crumb is softer.
In short, we have decided to use that lard a great deal more, because it really is very good.

Panasonic bread maker SD-BMS105T (600 g model)


Programme 1 (white loaf) or 3 (soft loaf)


Ingredients:

Strong flour 260 g
Enzyme-fed pure pork lard 22 g
Sugar 18 g
Salt 7 g
Milk 180 g
Dried yeast 2.8 g
Pine nuts 22 g
Pumpkin seeds 22 g
Cheng Chi fried shallots 20 g (this is the part that matters)
White sesame 3 g
Chopped chilli 3 g