Ivy Neck Light Bread

• 2 packages dry yeast
• 3 1/4 cups warm water (105u0b0 to 115u0b0), divided
• 9 cups all-purpose flour
• 1/4 cup plus 1 1/2 teaspoons sugar
• 2 tablespoons salt
• 3 tablespoons lard

1. Dissolve yeast in 1 cup warm water, stirring well; let stand 5 minutes or until bubbly.
2. Sift flour, sugar, and salt into a large bowl. Cut in lard until mixture resembles coarse meal. Add dissolved yeast to dry ingredients; stir well. Add remaining warm water; stir well.
3. Turn dough out onto a lightly floured surface; knead 10 minutes or until smooth and elastic. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour or until doubled in bulk.
4. Punch dough down, and turn out onto a floured surface. Knead dough 3 to 4 times or until smooth and elastic. Cover; let rest 10 minutes.
5. Divide dough into 4 equal portions, shaping each portion into a loaf. Place in 4 greased 7 1/2- x 3- x 2-inch loaf pans. Cover and repeat rising procedure 40 minutes or until doubled in bulk. Bake at 400u0b0 for 45 minutes or until loaves sound hollow when tapped. Remove bread from pans immediately; cool on wire racks.

yeast, warm water, flour, sugar, salt, lard

Taken from www.myrecipes.com/recipe/ivy-neck-light-bread (may not work)