2 cups graham flour
4 cups white flour
2 tsp. baking powder
pinch salt
1/3 lb. lard (cold)
1/3 cup golden sugar
ice water

Mix as for pastry, cutting 1/2 of lard into cornmeal size pieces, and remainder into small pea sized pieces. Add water only until mixture stays in a ball shape. Do not use your hands to do this, as the lard will soften.

Turn onto a floured surface, adding white flour as necessary, and divide into thirds. Roll dough out evenly into rectangle with regular rolling pin, then with special thin bread rolling pin (has small projections that leave a square imprint in the dough). If you do not have one, use a grid type meat tenderizer to imprint the dough.

Turn rectangle over and repeat on the bottom. Using a rolling pizza cutter, cut dough into 2x3-inch rectangles, place on aluminum baking sheet and bake in a hot (450°F) oven until golden brown. Repeat with remaining dough.

Note: Bread will keep well in an airtight container (best in the freezer).

Submitted by: Sandi