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1) Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl.
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Blend well.
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Add the grape juice and mix the dough well for 2 to 3 minutes until all the grape juice is absorbed and evenly distributed.
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The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing.
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If they do, mix a few minutes more or add a little more grape juice and mix again.
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2) Let the dough rest 5 minutes.
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Now sprinkle 1 or 2 tablespoon flour over the dough and knead, either in the bowl or on a lightly floured surface for 5 to 10 minutes, until the dough is smooth and elastic and only slightly sticky.
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Add more flour if needed.
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Let the dough rest 2 minutes.
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3) The dough should now be very smooth and easy to handle.
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Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours.
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4) Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in.
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by 2 in.
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by 2 1/2 in.
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).
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Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet.
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Cover with a towel and let rise for 1 hour, until well risen.
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5) Bake in a preheated 400F (200C) oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom.
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Serve when cool.
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NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350F (180C) for about 2 hours.
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They will be chewy and moist, and very foreign to our taste.
