Add the yeast to the 1 cup of warm water, and set it aside for a few minutes.

In a separate large mixing bowl, combine the melted lard, milk, 4 cups water, honey, and salt. Then add the yeast/water you had setting aside to this. 

Add the wheat flour, one or two cups at a time, stirring after every addition. Do not dump all 8 cups in at once. 

When you have patiently and slowly added and mixed in all the wheat flour, continue to add the white flour, 1 cup at a time—stirring after every addition.

When your dough isn’t goopy anymore, turn it out onto a floured table or countertop and knead, adding more white flour as needed.

Place the kneaded dough in large greased bowl. Cover the dough (lid of bowl or a clean dishcloth) and let the dough rise one hour.

After an hour, punch the dough down. Then divide into 4-5 loaves. (The amount of flour you’ve actually ended up using will determine whether your get 4 or 5 loaves. I almost always get 5.) Place the loaves in greased loaf pans and let them rise another 30-45 minutes (covered with a clean dishtowel).

Bake at 400 for 28 minutes. Let them cool a couple minutes and then turn them out from the pans and set on cooling racks. I’ve found if you let the loaves sit in the pans too long, the bottoms of the loaves get soggy.