Dissolve yeast in water; set aside. Measure lard, honey & salt into large mixing bowl. Add hot water & stir to dissolve well. When lard mixture has cooled to room temp., combine it with yeast mixture. Add flour, 1 cup at a time, beating well after each addition. When 4 cups flour have been added to dough, spread remaining 1 cup flour on board or counter & knead dough until smooth & elastic, 15 minutes. Let rise in bowl in warm place until doubled; be sure to cover dough with sheet of wax paper & a towel. When doubled, turn onto lightly floured board & knead again. Divide dough into 2 parts & shape each into a flat circle 8" in diameter. Fold each circle almost in half, allowing bottom half to extend 1" beyond top. Using sharp knife, slash dough twice, cutting through both parts of dough, about halfway back to fold. This will create 3 separated sections. Transfer dough to greased 9" pie plate, curving folding portion to create crescent effect. Separate slashes. Cover. Allow to rise in warm place. Heat oven to 350 & place shallow pan of water on bottom rack of oven.

Place loaves in oven so that neither is directly above water. Bake 1 hour, or until lightly browned. Serve hot or cold. **Can freeze 3 months.