Instructions

Sift flour. Dissolve yeast in 1/4 cup of 105-110 degree water for 3-5 minutes. Combine 1 cup water, sugar, salt, shortening and yeast mixture. Fold in thoroughly but lightly the egg whites. Add enough flour to make a soft dough. Knead, using a pastry scraper, 10 minutes with easy pressure. Grease a large bowl. Place dough into bowl and let all surfaces get oily. Cover and let rise at 75-85 degrees to just double in bulk. Punch down with fist. Working in the bowl, bring edges to center and turn bottom to top. Let dough rise again to almost double in bulk. Punch down again and knead 1 minute. Let rest, covered 10 minutes. Cut into 12 equal pieces with a pastry scraper and shape into oblong loaves. Place on parchment paper covered cookie sheet about 3 inches apart. Place empty baking sheet on bottom rack of oven and preheat to 400 degrees. Just before putting loaves into oven, pour 1 cup of hot water into pan. Immediately place loaves on middle rack and close door. Bake 20 minutes.