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INGREDIENTS:

7 cups white flour, unbleached
1 cup rye or whole wheat flour
2 tsp. salt
2 tbsp. sugar
1 yeast
1 tbsp. sugar
* cup warm water
4 tbsp. melted shortening
2 cups warm water 

Blend first four ingredients in a four-quart saucepan with
cover.  In a one-cup measuring cup, crumble yeast cake,
1 tablespoon sugar, cup warm water and let set for
5 minutes. To the flour mixture add the yeast mixture 
along with the melted shortening and 2 cups warm water
(or enough water to make a soft dough). Stir together with
dry ingredients by hand until flour is absorbed by liquid.
Then grease hands with 2 tablespoons shortening and
knead (in same saucepan) until dough is smooth, about
five minutes. Grease saucepan, turn dough around in pan
so that top of dough is greased, cover pan and set aside in
warm draft free place to rise until doubled in bulk.
(You may heat oven for one minute, turn off and place
covered dough in oven.) When doubled, remove from pan
and form into 10 balls. Roll each ball into a 3/4" thick
circle,cover with plastic and let rise on greased tray until
double by placing in oven again. 

Remove from oven, remove plastic, brush with milk and
sprinkle loaves with sesame seeds if desired.
Preheat oven to 425F and bake 10-15 minutes. Watch closely.


Makes 10 

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