Pueblo Oven Bread

1 pkg dry yeast
1/2 tbsp  shortening
1/4 cup honey or sugar
1/2 tsp salt
1 cup hot water
5 cups all-purpose flour

In 1/4 cup warm water, dissolve yeast.  Add a little sugar to help those little granules grow.  Mix well and set aside for now.  You will want to see a lot of bubbles when the yeast is ready.

Add 1 cup hot water to the lard, honey and salt in a large bowl and stir well.  When this has cooled to room temp mix it with the yeast mixture.  Add just 4 cups of the flour, one cup at a time and stir well after each addition.

Sprinkle the remaining cup of flour on a bread board or your clean counter.  Dump the dough out on this and knead till smooth.  After about 15 - 20 minutes, hold the dough up to your cheek, if it feels as smooth as a baby's cheek and elastic it is ready to rise.  Place it in a large, lightly greased bowl, turn to grease all sides, cover with a cotton towel and place in a warm spot till double in size.

Turn dough onto your floured surface and again knead well.  Divide it in half and shape each into a loaf.  Place on well greased cookie sheet, cover with the towel, set them in a warm place till double in size.  Bake in 350 degree oven about 1 hour, till lightly browned on middle rack, placing a shallow pan of water on the bottom rack - this will give the bread enough moisture so as not to dry out.