6 to 7 c. Robin Hood flour
2 c. extra warm water
1/3 c. lard
2 tsp. salt
2 pkgs. yeast, dry

Measure half the flour in large bowl. Add dry yeast and salt to this flour.

Melt lard in the water. Mix the water into the flour mixture and beat until smooth. Add more flour and knead until dough is rather stiff. Make sure you knead it about 10 minutes.

Grease and flour a large pan. (I use a round pizza pan.) Place dough on the pan and flatten it to round flat shape. Grease top and sides of bread. Prick dough with fork all over. Let stand until about double in warm, draft free place about 45 minutes or less.

Brush dough with diluted egg yolk. Place in hot preheated oven. Bake about 1 hour. Break into pieces and serve with soup or cut into slices. Very good toasted.