Oven Bottom Cake

1 1/2lb Strong White Flour
 2 Teaspoons Salt
1/2 oz Fresh Yeast
2 1/2 teaspoons granulated sugar
15fl oz tepid water
4oz lard, diced

Grease and flour a baking sheet. Cream the yeast with the sugar and a little of the tepid water and leave to stand until frothy. Sift the flour and salt into a bowl and pour in the yeast mixture and the remaining water and mix to a smooth dough. Turn out on to a floured surface and knead until smooth and elastic. Return to the lightly greased or floured bowl, cover with a clean cloth and leave in a warm place to rise until doubled in size. When risen, knock back the dough and knead lightly for 2 to 3 minutes. Next, push the diced lard into the dough and knead, using your knuckles. The dough will be lumpy. Press out into a round and place on the baking sheet. Cover and leave until risen. Put this into a pre-heated oven set to 425F or Mark 7. Bake for 10 minutes then reduce the heat to 375F or Mark 5 and bake for about another 35 minutes until golden brown.