Blend the yeast with the sugar and a
little of the warm water and leave in a warm place for 20 minutes
until frothy. Rub the lard into the flour and salt, then stir in the
yeast mixture and enough of the remaining water to mix to a firm dough
that leaves the sides of the bowl cleanly. Knead on a lightly floured
surface or in a processor until elastic and no longer sticky. Place
the dough in an oiled bowl, cover with oiled clingfilm (plastic wrap)
and leave in a warm place for about 1 hour until doubled in size and
springy to the touch.
Knead the dough again until firm, divide into three and place in
greased 450 g/1 lb loaf tins (pans) or shape into the loaves of your
choice. Cover and leave to rise in a warm place for about 40 minutes
until the dough reaches just above the top of the tins.
Bake in a preheated oven at 230°C/ 450°F/gas mark 8 for 30 minutes
until the loaves begin to shrink away from the sides of the tins and
are golden and firm, and hollow-sounding when tapped on the base.