Miracle Bread

 

Part 1
1/2 cup lukewarm water
2 packages dry yeast
1 tablespoon granulated sugar

Mix together until dissolved.

Part 2
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.