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1
Starting a day ahead, measure the cornmeal into a heat-proof bowl.
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2
Then heat 1 cup (225 ml) of the milk in a small pan until bubbles form around the sides.
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3
Pour the milk over the cornmeal and stir until it is a smooth paste.
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4
Set the bowl in a warm, draft-free place overnight, or until the cornmeal mixture ferments and develops a strong cheese-like odor.
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5
Place the shortening, sugar and salt in a mixing bowl 12 inches across the top.
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6
Pour water to a depth of 2 inches into a pot 12 inches in diameter.
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7
(The rim of the bowl should fit snugly over the pot.
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8
The pot must be deep so that the bottom of the bowl will be suspended above the water.)
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9
Bring the water to a boil, then remove the pot from the stove and cover tightly to keep the water hot.
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10
In a heavy saucepan, heat the remaining milk until bubbles form around the sides of the pan.
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11
Pour the milk over the shortening mixture and stir until the sugar and salt dissolve.
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12
When the mixture is tepid, add 3-1/2 cups (825 ml) flour and, after it is incorporated, add the cornmeal mixture.
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13
Set the bowl over the pot of water and drape the bowl with a kitchen towel.
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14
Let the dough rise for about 2 hours or until surface bubbles indicate it has fermented.
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15
The water under the bowl must be kept tepid.
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16
Check the pot occasionally and replenish with boiling water if necessary.
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17
When the dough has fermented, remove the bowl from the pot.
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18
Stir into the dough 5 to 6 cups (1425 ml) more flour, 1 cup (225 ml) at a time, to make a firm ball.
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19
If the dough becomes difficult to stir, work in the flour with your hands.
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20
Place the dough on a lightly floured surface and knead it for 20 minutes or until it is smooth and elastic.
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21
Divide the dough in half and shape each piece into a cylindrical loaf about 8 inches long and 4 inches wide.
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22
Place the loaves in buttered 9 inch by 5 inch loaf pans and set them aside in a draft-free place for 2 hours or until the loaves double in bulk.
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23
Beat the egg with the 1 tbsp (15 ml) of milk and brush the tops of the loaves with mixture.
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24
Bake on the middle shelf of a preheated 400 degree (200 C.) oven for 10 minutes.
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25
Reduce the temperature to 350 degrees (175 C.) and bake for 25 to 30 minutes longer or until the bread is golden brown.
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26
To test for doneness, turn the loaves out and rap the bottoms with your knuckles.
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27
The loaves should sound hollow.
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28
Cool the loaves on racks before serving.
