4 c. hot water
4 tsp. salt
6 tbsp. sugar
5 tbsp. shortening
1 egg (optional)
1 c. dry milk (optional)
2 cakes or pkgs. yeast
8-10 c. flour

Wheat, rye, soy, rice, oat flour may be used for variations of bread desired.

Use earthenware/crockery large bowl. Heat water sufficiently to dissolve dry milk, salt, sugar and shortening. When liquid mixture is cool, add beaten egg and dissolve yeast in warm water and add to liquid. Mix flour into liquid (small amount at a time) and mix. When all flour has been added, turn on to a floured board and knead.

Return to crock and cover with tea towel. Permit dough to rise until double in bulk (approximately 2 hours). After first rising, knead on floured board. Shape into loaves and place in greased loaf pans, filling pans only 1/2 full. Permit dough to rise again uncovered until double in bulk (approximately 2 hours).

Bake in preheated oven at 450 degrees for 10 minutes. Reduce heat and bake at 350 degrees. Total baking time approximately 45 minutes. Remove loaves from pans and cool on wire racks allowing air to circulate on all sides of loaves. Makes 4 loaves.