1/2 cup lukewarm water
2 packages dry yeast
1 tablespoon granulated sugar
Mix together until dissolved.
2 cups boiling water
2 tablespoons shortening
2 tablespoons granulated sugar
2 teaspoons salt
Mix and cool to lukewarm temperature.
Mix Parts 1 and 2 together, then add about 6 1/4 cups flour; blend well. Turn dough upside down every 10 minutes for approximately 4 or 5 times to avoid getting a crust on the dough. Divide dough in half and roll as you would pie dough. Roll back up into a jellyroll. Make several diagonal cuts across top. Put in bread pan and let rise until double, about 1 hour.
Just before baking, spread a mixture of 1 egg plus 2 tablespoons milk on top. Sprinkle with sesame seeds, poppy seeds, etc. For a hard crust, use water with the egg instead of the milk. Bake at 425 degrees F for 15 to 25 minutes.
Makes 2 loaves or 3 long Italian loaves.
Add 1 tablespoon caraway seed, 2 1/2 cups rye flour and 4 cups white flour instead of 6 1/4 cups white flour.
Add 1/4 cup wheat germ to each 3/4 cup flour.
Add 1/4 cup raisins per white loaf
For rolls, use a little less flour, making a softer dough.
Roll out dough, spread with butter. Sprinkle with cinnamon and brown sugar. Roll and cut into slices. Put butter and brown sugar in bottom of pan. Lay in slices and let double.