1. Weigh and sift the bread flour. Melt the lard in the microwave or saucepan.

2. Stir together the water, yeast, and sugar until dissolved.

3. Add melted lard and half of the flour. Mix to form a wet paste.

4. Add salt and the rest of the flour gradually to make a sticky dough.

5. Knead on a floured surface for 10–15 minutes until smooth and elastic.

6. Test with the windowpane method. If not ready, knead longer and retest.

7. Shape into a ball, place in a bowl, cover with plastic wrap, and let rise 1–1.5 hours.

8. Sanitize palmetto fronds, dry them, and set aside. Use baker’s twine if needed.

9. Punch down the risen dough and divide into two equal parts.

10. Shape each into a rectangle, roll tightly, and seal the seam and ends.

11. Roll each loaf to 18 inches. Press in the frond and flip the loaf so the frond is on the bottom.

12. Cover with plastic wrap and let proof 45–60 minutes until nearly doubled.

13. Preheat oven to 425°F with a metal pan on the bottom rack.

14. Flip the loaves again so the fronds are on top.

15. Slide into the oven, pour water into the hot metal pan for steam, and close the oven.

16. Bake for 25–30 minutes or until golden brown with a 200°F internal temp.

17. Remove water pan during the final 5 minutes. Cool on wire rack 45–60 minutes before slicing.