Bread-Bakers v113.n034.2

Have any of you used leaf lard in bread making??  It is traditionally 
popular in pastry, since it yields light, flaky pastries such as 
pies. It can also be used as an all-purpose cooking and frying 
fat.  Can be used as a butter replacement, use approximately 
one-fifth less than the recipe calls for.

Someplace I saw a reference to using it in bread baking but I can't 
locate it now (of course!!).  So if any of you have used it please 
let me know and what you use it in.

Thanks,
Reggie