8 cups of flour 1 tablespoon of salt 1 tablespoon of sugar 4 tablespoons of vegetable shortening 2 cups of hot potato water 2 package of yeast 3 eggs 1 pinch Saffron; added to hot
Sift flour and salt into a large mixing bowl. Mix sugar and shortening with the hot liquid. If Potato water is not available, use plain hot water. When cooled to lukewarm, dissolve the yeast in some (I used 1/4 should have used more) of the liquid and stir into the flour to make a sponge in the center of the bowl. Cover and let rise 30 minutes. Add slightly beaten eggs to the sponge and stir in remaining liquid to make a dough. Turn out on a floured board and knead thoroughly until smooth and elastic. The dough should not stick to hand or board. Return to mixing bowl, brush top with shortening or dust with flour, cover, let rise in a warm place until double in bulk. Knead on floured board for 10 minutes and shape into coils for round loaves or, cut in half and divide each into 3 to make braided or twist loaves. Place on a greased baking sheet and let rise again until about double in bulk. Brush with egg yolk and water mixed (add seeds to top if you like) and bake 15 minutes at 400ºF. reduce heat to 375ºF. and bake for 45 minutes or until nicely crusted and light brown on bottom. Yields 2 HUGE loaves.
