-
1
Dissolve yeast in warm water in large mixing bowl.
-
2
Stir in salt, shortening and 1 1/2 cups of the flour.
-
3
Beat with spoon until smooth.
-
4
Mix in enough remaining flour (first with spoon, then by hand) to make dough easy to handle.
-
5
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
-
6
Place in greased bowl; turn greased side up.
-
7
Cover; let rise in warm place until double, 1 1/2 to 2 hours.
-
8
(Dough is ready if indentation remains when touched.)
-
9
Punch down dough; round up and let rise until almost double, about 45 minutes. Punch down; cover and let rest 15 minutes.
-
10
Sprinkle with cornmeal.
-
11
Roll dough into rectangle, 15 x 10 inches.
-
12
Roll up tightly, beginning at 15-inch side.
-
13
Pinch edge firmly to seal. Roll gently back and forth to taper ends.
-
14
Place loaf on lightly greased cookie sheet.
-
15
If desired, make 1/4-inch slashes across loaf at 2-inch intervals.
-
16
Brush with cold water.
-
17
Let rise about 1 1/2 hours.
-
18
Brush with cold water.
-
19
Heat oven to 375u00b0.
-
20
Bake 20 minutes.
-
21
Beat egg white and 2 tablespoons cold water slightly; brush over loaf.
-
22
Bake 25 minutes longer.
-
23
Remove from cookie sheet; cool on wire rack.
