method
1. First prepare the yeast liquid: dissolve the sugar in the water and sprinkle the yeast on top, then leave until frothy - about 10 minutes.
2. Rub the lard into the flour and salt and mix in the yeast liquid. Work to a firm dough, until the sides of the bowl are clean. Turn on to a lightly floured surface and knead thoroughly for about 10 minutes.
3. Place the dough in a lightly greased polythene bag, tie the bag loosely and leave to rise until double in size. Remove the polythene and turn the dough out on to a lightly floured surface. Knead lightly.
4. Grease two 1 pound loaf tins. Divide the dough in half, stretch each piece into an oblong the same width as the tins and fold over in three. With the seam underneath, smooth over the top and place the loaf in the tin, tucking in the folded ends so that they face the base of the tin. Place the tins inside greased polythene bags and leave the dough to rise until it comes to the top of the tins.
5. Bake the bread loaves in a hot oven (230°C, 450°F) for 30 to 40 minutes.
6. Turn them out of the tins and leave to cool on a wire rack.
