Tigelle Bread Recipe

One of my favorite shows The Chew, here is Chef Mario Batli's Tigelle Bread 

ingredients
8 cups Flour
4 ounces Lukewarm water (may be slightly more or less
as needed)
2 teaspoons Yeast
5 1/2 tablespoons Lard or Vegetable Shortening
3 teaspoons Salt
1 teaspoon Sugar

Add the Yeast to the 4 ounces lukewarm water and allow to bloom.

Combine the Flour, Lard, Sugar, and Salt in the bowl of a stand mixer fitted with the hook attachment. Add the Water with the bloomed yeast and knead in the mixer until dough is formed. Turn out onto a Floured work surface and knead by hand for 10 minutes, moistening your hands while you knead if the dough is not smooth enough.

Place in a bowl, and store covered in a warm place for 1 hour to rise.

To cook the Tigelle, place dough on a floured work surface and punch the dough down and roll out to 1/2-inch thickness. Cut out into 4-inch rounds.

Heat a nonstick pan over medium heat. Spray with nonstick cooking spray and cook for 3 to 4 minutes per side, covering the pan after they are flip to allow them to cook through. Remove and serve.