Lardy Cake (Lardy Bread)

1 . Stage

Sprinkle yeast into 1 cup warm water with the pinch of sugar. Leave until frothy, about 15 minutes.

2 . Stage

Put the flour and salt in a bowl. Cut in 1 tablespoon lard with 2 knives or pastry blender. Make a well in the center and pour in the yeast liquid. Beat with an electric mixer until a dough forms and starts to pull away cleanly from the sides of the bowl, adding more water if necessary.

3 . Stage

Turn dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a clean bowl and cover with a clean tea towel. Leave in a warm place until doubled in size, about 1 hour.

4 . Stage

Turn risen dough onto a lightly floured surface and roll out to a 1/4-inch thick rectangle. Dot 1/3 of the remaining lard over the surface, then sprinkle with 1/3 each of the raisins, currants, orange zest, and sugar. Fold the bottom third of the dough up and then the top third down and give a quarter turn on the work surface. Repeat the process twice more, starting with the rolling.

5 . Stage

Grease an 8x10-inch pan. Roll out the layered dough to fit and place in the pan. Cover and leave in a warm place until puffy, about 30 minutes. Score the top in a criss-cross pattern with a knife.

6 . Stage

Preheat the oven to 425 degrees F (220 degrees C).

7 . Stage

Bake in the preheated oven until well risen and golden brown, about 30 minutes. Remove from the oven and serve immediately or leave to cool on a wire rack.