Ingredients

2 1/4 cups warm water (115 degrees)
2 tablespoons sugar
2 packages (1 tablespoon each) active dry yeast
1 tablespoon salt
2 tablespoons soft shortening or oil
6 cups flour, stirred and measured

In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening and 3 cups flour; beat well. Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest 10 minutes; stir down again. Repeat this process until dough has been stirred down five times. Turn dough out onto floured board; knead two or three times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9 X 12-inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large baking sheet that has been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With very sharp knife, cut three gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 tablespoon water). If desired, sprinkle with sesame or poppy seeds. Bake at 400 degrees for 30 minutes or until brown. Cool on racks. Makes 2 loaves.

Directions

NOTE: For crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.

Each slice (12 to each loaf) contains 131 calories, 1g fat, 268mg sodium, 0mg cholesterol, 10% calories from fat.