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1
In a small bowl, dissolve the 1 tablespoons honey into the warm water, sprinkle 2 tablespoons yeast over the top and stir.
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2
Let stand until frothy.
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3
In the mixer's bowl, mix the eggs, salt, 1/4 cup honey and lard.
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4
Add the lukewarm milk and 3 cups flour.
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5
Stir and add yeast.
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6
Continue to stir about 3-4 minutes, until well blended.
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7
with mixer on, add remaining 5 cups of flour one at a time.
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8
Let mix well after each addition.
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9
Let knead with bread hook for 10 minutes.
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10
Let rest for 15 minutes.
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11
After the dough has rested, punch down and knead 10 more minutes with dough hook.
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12
Divide dough into 2 halves and shape into loaves.
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13
Place into 2 loaf pans and press down with hands to fill corners of pans.
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14
Cover with a clean muslin towel and let rise/soak in a warm, draft free area for 12-24 hours.
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15
After bread has soaked for required time, preheat oven to 350 degrees.
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16
Bake for 40-45 minutes.
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17
After 45 minutes, remove one loaf from a pan and tap the bottom of the loaf with your finger.
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18
If it sounds hollow, the bread is finished.
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19
Remove immediately from pans and place on wire racks to cool.
