6 cups bread flour
11/2 tbsp. salt
4 oz shortening
1/2 cup sugar
2 cup warm water
2 tbsp. dried yeast
Glaze
1/2 Cup water
1 Tbsp sugar
Cooking Directions
Sift 5 cups flour. Add the salt. Rub in the shortening. Place 1 Tb Sp. sugar in a small bowl with the yeast. Pour warm water over the yeast mixture ( if the water is too hot the yeast will be killed and te dough will not rise.) Leave to stand for 10 minutes until the mixture has plenty of bubbles on top. Stir te sugar into the rubbed in mixture. Gradually add the yeast mixture until a soft pliable dough is formed. Knead te dough very well for 10 minutes, adding more flour if necessart. Divide te dough betweem two greased 4 inch x 8 inch. Cover the tins lightly witjh a damp cloth and leave the dough to rise in a warm place until it doubles in size. ( 45-60 minutes.) Dissolve te sugar in the water to make the glaze. Brush the tops of the loaves with the glaze Place a small ovenproof bowl of hot water on the bottom rack of te oven. very carefully place te loaf tins on the top shelf, taking care not to knock them. Bake at 375° F for 15- 20 minutes until golden brown. turn out and cool on a wire rack.
