6 c. all-purpose flour
3 tbsp. sugar
1 tbsp. salt
2 lg. rounded tbsp. lard
1 pkg. active dry yeast
1/4 c. tepid water
1 egg
Lukewarm water to make dough
Melted lard

In a large bowl sift together the flour, sugar and salt. Work in the lard. In a separate bowl dissolve the yeast in 1/4 cup of tepid water. Add the yeast mixture to the flour mixture, then add the egg. Gradually add enough lukewarm water to make a dough a little stiffer than a roll dough. Turn the dough onto a floured board and knead for 5-6 minutes. Place the dough in a large greased bowl, and turn once to grease the surface. Cover and let rise in a warm place until double. Punch down and let rise again until almost double in bulk.

Grease 2 loaf pans. Turn onto a floured board and work lightly, but do not knead. Mold into 2 loaves and place in the prepared pans. Bake in a 325 degree oven for about 50 minutes. Brush the top with melted lard and bake for 5 more minutes for a nice brown crust. Remove the loaves immediately from the pans and place on a wire rack to cool. Do not place in a draft, or the crust will crack. Makes 2 loaves.