| In a large
bowl, dissolve yeast and sugar in warm water. Stir in
lard, salt and two cp s of the flour. Stir in the
remaining flour, 1/2 cp at a time, beating well after
each addition. When the dough has pulled together, turn it
out onto a lightly floured surface and knead until smooth
and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl
and turn to coat with oil. Cover with a damp cloth and let
rise in a warm place until doubled in volume, about 1
hour.
Deflate the dough and turn it out onto a lightly
floured surface. Divide the dough into two equal pieces
and form into loaves. Place the loaves into two lightly
greased 9x5 inch loaf pans. Cover the loaves with a damp
cloth and let rise until doubled in volume, about 40
minutes.
Preheat oven to 425 degrees F (220 degrees C).
Bake at 375 degrees F (190 degrees C) for about 30
minutes or until the top is golden brown and the bottom of
the loaf sounds hollow when tapped. |
