Sift the bread flour into a bowl and set aside. Melt the lard on the stovetop or in the microwave ensuring that it does not get above 115°F.
Stir together the water, yeast, and sugar in a mixing bowl until blended.
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.
Knead the dough on a floured surface for 10-15 minutes until the dough is smooth, no longer sticky, and passes the windowpane test. To do this, 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, the dough has been sufficiently kneaded. If not, continue kneading for another minute or so and test again.
Shape the dough into a ball, place in an oiled bowl, and cover tightly with plastic wrap. Let the dough proof until at least doubled in size, about 1 to 1 ½ hours.