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Makes 2 loaves bread1-3/4 cups warm water (110 F to 115 F) 2 packages active dry yeast 2 tablespoons sugar 2 teaspoons salt 2 tablespoons CRISCO all-vegetable shortening or 2 tablespoons CRISCO Stick, melted 4-3/4 to 5-1/4 cups sifted all-purpose flour 1 egg white, beaten until frothy Pour warm water into a large bowl. Sprinkle yeast over water and stir until dissolved. Blend in sugar, salt, and melted Crisco. Add 3 cups flour. Beat with a wooden spoon until smooth. Stir in enough additional flour to make a soft dough. Turn dough out on a lightly floured surface. Knead until smooth and elastic. Shape into a ball. Place in a greased bowl and turn to grease top of dough. Cover; let rise in a warm place until doubled (about 1 hour). Punch down dough. Divide in half. Roll each half on a lightly floured surface to form a 15- x 8-inch rectangle. Roll up tightly as for a jelly roll. Place loaves seam-side-down on a large greased cookie sheet; fold ends under. With a sharp knife, slash dough diagonally down length of loaf at 1-inch intervals. Brush with beaten egg white. Let rise uncovered 20 minutes. Preheat oven to 400ºF. Place a large shallow pan on lower oven rack and fill with boiling water. Place bread on center rack. Bake at 400ºF for 30 minutes or until golden. Cool on racks. |
