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SHEPHERD'S BREAD 
This recipe makes an excellent snowy white round loaf. Best is baked on an earthenware bread plate, but a regular baking sheet will do.

SPONGE:

1 cake or pkg. yeast
2 c. lukewarm water
4 c. flour (use a blend of flours, if preferred)
2 tbsp. malt or honey

Dissolve yeast in water slowly, thoroughly blend in the flour and malt or honey. Cover with a clean towel and let rise in a warm place for approximately 4 hours.

DOUGH:

1 cake or pkg. yeast
1 c. lukewarm water
1 tbsp. salt
2 tbsp. malt or honey
3 to 4 c. flour

Dissolve the yeast in the water. Blend in the salt, malt or honey and flour. Blend well. Thoroughly incorporate with the sponge until pliable and smooth. Dough will pull away from bowl. Turn out on a lightly floured board and knead for 3 to 5 minutes, then let rest for 10 minutes.

Shape into one long or one round loaf, cut a cross in center, and place on a corn meal sprinkled baking tin. Cover and let rise until almost doubled. Then place a pan of boiling water on the floor of the oven, place bread in oven, set temperature for 400 degrees, and bake the bread for 45 minutes or until golden brown and done.

Brush with egg white glaze before and after baking. Do not preheat the oven.

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