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In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 10 minutes until it becomes foamy.
Add the flour, salt, and lard. Stir with a wooden spoon until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead for 8–10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp towel, and let it rest for 1 hour, or until it doubles in size.
Divide the dough into two parts. Shape each into a long oval loaf. Place them on a baking sheet and lightly score the tops.
Let the shaped loaves rest for another 20–30 minutes while your oven preheats to 400°F (200°C).
Bake for 25–30 minutes, or until golden brown and hollow-sounding when tapped.
Let the loaves cool for at least 10 minutes before slicing.