1 pk Yeast
1/4 c  Warm water
1/2 ts Lard
1/4 ts Honey
1/4 ts Salt
1 c  Hot water
5 c  Flour

Dissolve yeast in water; set aside. Measure lard, honey & salt into
large mixing bowl. Add hot water & stir to dissolve well. When lard
mixture has cooled to room temp., combine it with yeast mixture. Add
flour, 1 cup at a time, beating well after each addition. When 4 cups
flour have been added to dough, spread remaining 1 cup flour on board
or counter & knead dough until smooth & elastic, 15 minutes. Let rise
in bowl in warm place until doubled; be sure to cover dough with
sheet of wax paper & a towel. When doubled, turn onto lightly floured
board & knead again. Divide dough into 2 parts & shape each into a
flat circle 8″ in diameter. Fold each circle almost in half, allowing
bottom half to extend 1″ beyond top. Using sharp knife, slash dough
twice, cutting through both parts of dough, about halfway back to
fold. This will create 3 separated sections. Transfer dough to
greased 9″ pie plate, curving folding portion to create crescent
effect. Separate slashes. Cover. Allow to rise in warm place. Heat
oven to 350 & place shallow pan of water on bottom rack of oven.
Place loaves in oven so that neither is directly above water. Bake 1
hour, or until lightly browned. Serve hot or cold. **Can freeze 3
months.