Ingredients: 

8 cups of bread flour, plus more for dusting

6 large eggs, lightly beaten

¼ lb of lard, at room temperature

½ cup of olive oil

4 teaspoons salt

Fresh ground pepper to taste

2 1/2 cups warm water (more or less as needed)

2 packets of dry yeast

1 egg, beaten, for brushing tops

Directions:

Dissolve yeast into one cup of warm water (not hot) and let it sit for a couple of minutes, until it bubbles.

Meanwhile, place flour onto working surface or in a large bowl.  Make a well in the flour. Add the salt, the pepper, the 6 eggs, the lard, the olive oil, and the water/yeast mixture.

With your clean hands, gently mix the liquids into the flour. Add more warm water, half a cup at a time, and continue mixing.

Work the dough very well until smooth and elastic.

The dough consistency should be just a little softer than bread dough but not stick to your hands. 

NOTE: The above steps can be done with a stand mixer fitted with a dough hook.

Place dough in a large bowl greased with olive oil. 

The bowl should be large enough to allow dough to double in size.

Cover with plastic wrap and clean kitchen towel.

Place in warm area for rising (about 2 hours).

When dough has risen, divide into 6 balls.

Shape each ball of dough into a ring by rolling dough into a rope first and then joining the ends together.

Use a dusting of flour to help with this process.

Make sure ends are security sealed (use a little of the beaten egg if needed).

Place 3 frese on each of two greased cookie sheets

Cover with kitchen towels and allow them to rise again until doubled in size.

When ready, uncover the frese and brush tops with beaten egg.

Bake in preheated 400F oven for 20 to 30 minutes until golden.

TIPS:

This recipe can be halved. Just divide all ingredients by 2.

Bread flour works best for this recipe.

Do not substitute the lard since that’s what gives this bread its consistency and flavor.

The only lard substitution allowed would be with same amount of bacon grease (which makes it taste even better!).