Step 1

Sift the bread flour into a bowl and set aside.  Melt the lard in the microwave or in a small saucepan, being careful not to let it get over 115 F.

Step 2

Stir together the water, yeast, and sugar in the bowl with your hand until blended.

Step 3

Add the melted lard and half of the flour to the mixture.  Mix until a wet paste has formed, then add in the salt and enough flour to make a somewhat sticky dough.

Step 4

Knead the dough on a floured surface for 10-15 minutes until the dough is smooth, no longer sticky, and passes the windowpane test.  Test the dough by breaking off a lump of dough and stretching it between the thumb and forefinger of each hand to create a windowpane.  The dough should stretch until it’s translucent in places without breaking.  If it does, this means the dough has been sufficiently kneaded.  If not, continue kneading for a minute longer and test again.

Step 5

Shape the dough into a ball, place in an oiled bowl, and cover tightly with plastic wrap.  Let the dough prove until at least doubled in size, about 1 to 1 1/2 hours.

Step 6

Lightly dust a 11x17 inch rimmed cookie sheet with semolina or cornmeal.

Step 7

Dump the dough onto a floured surface and punch it down all over to knock out air pockets.

Step 8

Shape it into a rectangle and roll it up tightly from one of the long sides.

Step 9

Pinch the seam and ends to seal, then roll it gently with the palms of your hands to extend its length to about 20 inches.  Place it diagonally along the prepared tray.

Step 10

Place the tray inside of a clean, large garbage bag.  Inflate the bag and tuck the ends under the tray to seal.  Let the dough prove for 45 minutes to 1 hour, until the loaf has doubled in size and the dough springs back quickly when lightly prodded with a fingertip.

Step 11

While the dough is proving, prepare your scoring device.  Place a strip of palmetto frond or a long stem from the palmetto plant in a shallow dish.  Pour some boiling water over top and let it sit in the water for about 5 minutes to clean them.  Rinse and dry the frond strips or stem and set aside.

Step 12

About 10 minutes before the dough is finished proving, preheat the oven to 400 F.  Put an old metal casserole dish on the lowest shelf of the oven to preheat.

Step 13

Once the loaf is fully proved, push the palmetto strips or stem along the top of the loaf.  Put the leaves or stem in on an angle to create a better score as the loaf bakes.

Step 14

Slide the tray into the oven, pour a cup or two of water into the hot metal dish, and quickly shut the oven door.

Step 15

Bake the loaf for about 20-25 minutes, until the loaf is golden brown and has an internal temperature of at least 190 F.

Step 16

Let the loaf cool for 15 minutes on a wire rack before slicing and serving.