In a small bowl, combine the yeast, sugar, and 2 tablespoons of warm water. Stir gently and let it sit for 5-7 minutes until it forms a frothy layer. This step ensures the yeast is active for optimal bread rising.

In a large mixing bowl, sift together the flour, salt, and baking powder. Mixing the dry ingredients first ensures even distribution of flavours and the perfect bread texture.

Add the lard (or butter) to the dry mixture. Use your hands to rub the fat into the flour until the mixture resembles coarse breadcrumbs. This step gives Pan Amasado its tender crumb.

Pour the frothy yeast mixture into the flour mixture, followed by the remaining warm water. Mix everything with a wooden spoon or your hands until a dough forms. Adjust the water slightly if needed for a soft but not sticky dough.

Transfer the dough to a floured surface and knead it for 8-10 minutes. Use the heels of your hands to push the dough away and fold it back toward you, turning it slightly each time. Kneading develops the gluten, giving the bread its signature chewiness.

Shape the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm spot for 1-1.5 hours, or until it doubles in size. Resting is essential for fluffy bread.

Punch down the dough to release air bubbles, then divide it into 8 equal pieces. Shape each piece into a round disk about 1 cm (0.4 inches) thick. Place them on a greased baking sheet, spaced slightly apart. Prick each disk with a fork to create decorative holes.

Preheat your oven to 200°C (390°F). Bake the bread in the centre rack for 20-25 minutes or until golden brown. For a crispier crust, mist the oven with water before baking or brush the tops of the bread with milk before placing them in the oven.