Two yeast cakes,
Four quarts of flour,
One and one-half ounces of shortening.

Work to a smooth dough and then knead for ten minutes. Then place in
a well-greased bowl, turning the dough over to thoroughly coat. This
prevents a crust from forming on the dough.

Cover the bowl and set aside to raise for three and one-half hours.
Now lay over the dough by pulling in toward the centre, the sides and
ends of the dough until it forms a compact mass. Turn over the dough,
cover and let rise for one hour. Now place on the moulding board and
proceed to form into loaves, using the same method as in the sponge
dough.


TO PREPARE LOAF

When the dough is ready to mould into loaves, proceed; using method as
given in sponge dough, finally rolling the loaf on the moulding board,
making it pointed at the ends. Now place a clean cloth in a deep
baking pan and sprinkle the cloth with cornmeal. Place the loaf of
dough on the cloth and sprinkle it lightly with cornmeal. Now lift
the cloth up close to the dough, making a cloth partition between each
loaf.

Let the dough rise, about 45 minutes, and when ready to bake, lift
dough carefully from the cloth and lay on a baking sheet and gash
slightly with a sharp knife. Wash with an egg and water, wash and back