In a small bowl, dissolve the 1 tablespoons honey into the warm water, sprinkle 2 tablespoons yeast over the top and stir. Let stand until frothy.

In the mixer's bowl, mix the eggs, salt, 1/4 cup honey and lard. Add the lukewarm milk and 3 cups flour. Stir and add yeast. Continue to stir about 3-4 minutes, until well blended. with mixer on, add remaining 5 cups of flour one at a time. Let mix well after each addition. Let knead with bread hook for 10 minutes.

Let rest for 15 minutes. After the dough has rested, punch down and knead 10 more minutes with dough hook. Divide dough into 2 halves and shape into loaves. Place into 2 loaf pans and press down with hands to fill corners of pans. Cover with a clean muslin towel and let rise/soak in a warm, draft free area for 12-24 hours.

After bread has soaked for required time, preheat oven to 350 degrees. Bake for 40-45 minutes. After 45 minutes, remove one loaf from a pan and tap the bottom of the loaf with your finger. If it sounds hollow, the bread is finished. Remove immediately from pans and place on wire racks to cool.