how much (fresh - not hydrogenated) lard to add?

I adapted Emeril's Italian bread recipe to fit my two 1.5lb loaf pans. I made one change and used fresh rendered lard instead of oil (solid at room temp). As soon as I add the fat to the dough in the kitchenaid mixer, it goes from a nice dough looking ball developing gluten to a very slack sticky wet dough that would never pass the window pane test.

Am I doing something wrong by using lard? I know I see it in plenty of good Italian loaves on the ingredient list.

EDIT: I added a little over a cup extra of flour to this recipe and it turned out great. Still didn't feel or look quite right as it was being kneaded but it rose nicely in the pans and tasted great. I also used a 16 hour sponge for 25% of the flour (used the same amount of flour and water). The sponge must lose some of the flour as the yeast eats because it required more flour. But I also noticed the lard seemed to wet the dough pretty good.