4 c. flour
1/2 c. milk
1 c. water
1 pkg. dry or 1 cake compressed yeast
1/4 c. warm water
1 1/2 tsp. shortening
1 1/2 tbsp. sugar
2 tsp. salt

Heat milk with 1 cup water until boiling and let cool to lukewarm. Sprinkle the yeast over the 1/4 cup warm water, leave 5 minutes or until dissolved and add the cooled milk with the shortening and 3/4 tablespoon of the sugar.

Sift the flour into a warm bowl with the salt and remaining sugar, make a well in the center and pour in the yeast mixture. Stir thoroughly to mix but do not knead. The dough will be soft. Cover with a damp cloth and let rise in a warm place for 2 hours or until doubled in bulk.

Set the oven at hot, 400 degrees.

Work the dough lightly and turn out on floured board. Cut in half and pat into two flat rectangles 12"x9". Roll up and continue rolling, tapering the dough at the ends to form a thin loaf that is 15" long.

Place the loaves on a greased baking sheet and cut diagonal shallow slits 1/4" deep across the tops. Cover and let rise again in a warm place for 15 to 20 minutes or until almost doubled in bulk.

Bake loaves in heated oven with a pan of hot water, placed in the bottom of the oven. (The steam from the pan ensures a crisp crust.)

After 15 minutes reduce the heat to 350 degrees and bake 30 minutes longer or until the loaves are crisp and brown. Cool on a wire rack.