[Sca-cooks] help please - Walnut Bread recipe

[nickiandme at att.net]

I am using lard instead of suet for two reasons:  the first is that the only suet I can find around here is all sold as not-fit for human consumption (ie: winter feed for the birds). And I don't buy enough beef of any kind (reducing my bad cholesterol effort) to render/obtain my own.  

The second is that lard is close to Crisco in texture and work-feel.  I will be making the final product using crisco because the person whose vigil these are intended for is a vegetarian.

Will probably add this to my to try experimentation list of ingredient substitutions (Where I made a simple dish with the original named ingredient, then remake the same dish several times using possible substitutions - where I will annotate all the differences for future reference.)

Kateryn