Grease the loaf tin with lard or vegetable shortening.
Place the water in the saucepan and heat to 30C/86.
Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
Place the flour and salt in the large mixing bowl and stir thoroughly.
Make a well in the centre of the flour and stir in the activated yeast mixture.
Use your hands to bring everything together to a sticky dough.
Turn out onto a lightly floured work surface and knead for 10 minutes until silky and elastic.
Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and leave to prove for an hour or until doubled in size.
Turn the dough out onto the lightly floured work surface and knock back.
Place the dough in the loaf tin, cover with a clean tea cloth and leave to rise for half an hour or until doubled in size.
Preheat the oven to 200C/400F/gas 6 and place a roasting tin at the bottom.
Once the dough has risen in the loaf tin pour boiling water into the roasting tin and place the loaf tin on a shelf above it.
Bake in the oven for 40-45 minutes checking after half an hour to ensure the top isn’t burning. If it is place, a piece of kitchen foil over the top.
Check that the loaf is cooked by tapping the bottom – it should sound hollow. If it doesn’t, take out of the tin and place upside down in the oven for 5-10 minutes.
Transfer to the cooling rack and leave to cool to room temperature before slicing.
