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| This is unbelievably delicious! |
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| 1 cup |
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boiling water |
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| 2 Tbs |
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butter-flavored Crisco |
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| 2 Tbs |
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sugar |
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| 1 Tbs |
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salt |
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| 1 cup |
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cold water |
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| 5 tsp |
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active dry yeast or 2 (1/4 oz)pkgs |
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| 5 1/2-6 1/2 cups |
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all purpose flour, sifted |
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cornmeal |
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| 1 |
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egg white |
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| 1 Tbs |
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water |
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| 1 |
In a large bowl, combine boiling water, shortening, sugar and salt and stir to melt shortening. Stir in cold water and let mixture cool to 105 to 115° F Sprinkle yeast over mixture and let stand 15 minutes. Stir to dissolve. With an electric mixer, beat in 4 cups flour at medium speed 3 minutes. Stir in enough flour to make a stiff dough. |
| 2 |
Turn dough out on a floured surface. Wash and grease large bowl. Knead dough until it is smooth and elastic, about 5 minutes. Place dough in greased bowl, turning dough to grease completely. Cover and let rise in a warm place until double in size (about 45 min.) |
| 3 |
Punch down dough, cover and let rise again until almost double, about 30 minutes. Grease a large baking sheet and sprinkle with cornmeal. Turn dough out onto lightly floured surface. Knead dough briefly until it forms a ball. Divide into 2 equal parts.
Shape into 2 long loaves with tapered ends. Place on baking sheet. With a sharp knife, cut 1/4 inch deep diagonal slices in dough. Brush with egg white mixture. Cover and let rise in warm place until just double in size (about 20 minutes.) |
| 4 |
Preheat oven to 375°F. Bake 25 to 35 minutes or until golden brown. (bottom sounds hollow when thunked) |
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| Servings: 1 |
| Yield: 2 (1 1/2) lb loaves |
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| Recipe Source |
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Author: Shirley Roberson Source: Paula ARG Kernachan
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| | | Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc. |
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