Combine in a small bowl the water, salt, yeast, and sugar. Add the
shortening and let proof. Sift the flour into a large bowl. Make a well in
the center and gradually add liquid, stirring constantly. Stir with a
wooden spoon until the dough starts to leave the sides of the bowl. Turn
out and knead for 10 minutes. Place the dough in a lightly greased bowl and
cover with a clean tea towel and let rise about 1 1/2 hours. Punch dough
down and let rise again for 30 to 45 minutes. Punch down and let rest for
10 minutes. Turn the dough onto a floured board and roll into a 15" x 10"
oblong. Roll up tightly toward you, beginning with the wide side. With a
hand on each end, roll the loaf back and forth to taper the ends and
lengthen the loaf. Place diagonally on a greased and cornmeal- sprinkled
cookie sheet. Slash at 2" intervals and let rise uncovered for about 1 1/2
hours. Place in a 425 F oven. For the first 15 minutes, spray with a fine
mist of water every four minutes. Reduce heat to 350 F and bake 20 minutes
longer. The loaf should be golden brown and slide off the sheet easily.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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