Anonymous Fri Oct 07 16:45:12 2005

Sponge

1 pk Yeast

2 c Lukewarm water

4 c Flour (use a blend of flours

If desired)

2 tb Malt or honey

Dough

1 pk Yeast

1 c Lukewarm water

1 tb Salt

2 tb Malt or honey

2 c Flour

SPONGE Dissolve the yeast in the water slowly, and thoroughly blend in the flour and malt

or honey. Cover with a clean towel and let rise in a warm place for approximately 4 hours.

DOUGH Dissolve the yeast in the water. Blend in the salt, malt or honey, and flour. Blend

well. Thoroughly incorporate with the sponge until pliable and smooth--dough will pull

away from bowl. Turn out on a lightly floured board and knead for 3 to 5 minutes, then let

rest for 10 minutes. Shape into one long or round loaf, cut a cross in the center, and place

on a cornmeal-sprinkled baking tin, Cover and let rise until almost doubled. Then place a

pan of boiling water on the floor of the oven, place bread in oven, set temperature for 400

degrees, and bake the fread for 45 minutes, or until it is golden brown and done. Brush

with egg-white glaze before and after baking.