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1
In a large mixing bowl, dissolve the yeast and sugar in 2 cups lukewarm water, stirring well.
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2
Set aside in a warm place until the yeast bubbles actively, 8 to 10 minutes.
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3
Combine the salt with 3 cups of the flour.
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4
Add this flour mixture to the yeast mixture, 1 cup at a time, beating it in with a wooden spoon or using the dough hook of an electric mixer at low speed.
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5
After each cup of flour, drizzle in about 1 tablespoon of lard.
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6
Once you have added the first 3 cups, use your hands to gradually knead in the remaining flour until the dough is smooth and velvety.
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7
Gather the dough into a ball and place it in a clean greased mixing bowl.
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8
Grease the top of the dough with the remaining lard.
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9
Cover with a dry, clean kitchen towel and place in a warm (80 to 90F.
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10
), draft-free area to rise until doubled in bulk, about 1 hour.
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11
Turn the dough out onto a lightly floured board and divide it in half.
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12
Shape each piece of the dough by stretching and rolling it into a long sausage shape about 1 foot long and 2 inches in diameter.
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13
Arrange the loaves 2 to 3 inches apart on a large baking sheet sprinkled with the cornmeal.
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14
Cover lightly with the towel and let the loaves rise for 5 to 7 minutes.
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15
Using a sharp knife, slash each loaf in 3 or 4 places and, if desired, place a bay leaf in each slit to decorate the loaf.
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16
Brush the loaves with water.
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17
Place a pan of boiling water in the bottom of the oven.
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18
Immediately place the baking sheet on the middle rack of the cold oven and set the oven temperature 400F.
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19
Bake the loaves until they are crusty and sound hollow when tapped gently on top, 35 to 45 minutes.
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20
Remove the loaves to a rack to cool.
