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1
Dissolve the yeast with the sugar in the warm water and let it proof in a plastic cup, for 5 to 6 minutes.
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2
Add the yeast to some flour and stir into a thick batter, let this rest, covered with flour for 40 to 50 minutes.
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3
In the meantime, beat the eggs and add the salt, black pepper, grated cheeses, and the oil and incorporate.
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4
Once the thick batter has begun to crack, begin adding the egg mixture by hand and knead with the flour.
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5
Knead well and add the soft lard.
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6
Knead thoroughly for approximately 15 minutes.
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7
Let the dough rest, covered, at room temperature for 45 minutes.
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8
Place the dough in a deep, narrow, flared cake pan which has been well greased, and let the dough rest in a warm area until it reaches the top of the pan.
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9
Bake at 200C for the first 20 minutes with a pan full of water for the steam.
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10
Place the cake pan in the oven as soon as it is turned on so that it does not form a crust and so it will rise better.
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11
Bake for approximately one hour, after 45 minutes use a toothpick to check for doneness, the toothpick should come out clean.
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12
The bread should be eaten 3 or 4 days after it is prepared for the flavors to be most enhanced.
