Mix yeast, salt, sugar & water in large bowl & stir until dissolved. Slowly
add flour, stirring until all flour is absorbed. Flour a board & knead
dough about 3 minutes until it becomes elastic. Grease another bowl well
with butter or shortening & place batter in it. Cover with moist cloth &
let rise in warm place for 1 hour or until double in size. Grease cookie
sheet & sprinkle corn meal on it. Shake off excess meal. Divide dough into
2 pieces & shape each into long loaf (about 15 inches long). Place on
cookie sheet without touching each other. Make slits across top diagonally
with razor blade. Cover & let rise again until double. Use pastry brush &
paint loaves with slightly beaten egg white. Put pan of boiling water on
bottom shelf of oven. Bake loaves on top shelf at 450 for 5 minutes, reduce
heat to 375 & bake for 35 minutes more.
MITZE HIGGINS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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