| 1 | Altitude: 5,000°Ft. |
| 2 | Yield: 2 loaves |
| 3 | in a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast. |
| 4 | Add water and beat at medium speed of electric mixer for 2 minutes, scraping bowl occasionally. |
| 5 | Gradually stir in 3 ?cups more flour, or enough flour to make a soft dough. |
| 6 | sprinkle remaining ?cup flour on bread board or pastry cloth. |
| 7 | Turn dough out on floured surface and knead until smooth and satiny, 5 to 10 minutes. |
| 8 | Shape into smooth ball. |
| 9 | Place in greased bowl, turning once to grease top. |
| 10 | Cover and let rise in a warm place (80-90 degrees) until double (about 1 hour). |
| 11 | punch down. |
| 12 | Divide into halves. |
| 13 | Shape each half into a ball. |
| 14 | Cover and let rest 5 minutes. |
| 15 | Rub a little shortening on palms of hands. |
| 16 | Roll each ball of dough under the hands to form a long slender loaf about 3 inches in diameter. |
| 17 | Start rolling at the center and gently work hands toward end of loaf, repeating until loaf is shaped. |
| 18 | Place loaves 4 inches apart on lightly greased baking sheet. |
| 19 | With a sharp knife, cut diagonal gashes abut ?inch deep and about 1 ?inches apart into top of each loaf. |
| 20 | cover and let rise until a little more than doubled (about 1 hour). |
| 21 | Bake in moderately hot oven (425 degrees) 25 to 35 minutes. |
| 22 | Remove from oven, brush with egg white. |
| 23 | Return to oven for 2 minutes. |
| 24 | Remove from baking sheet and cool on racks. |
| 25 | hint: for crustier loaf, bake bread with a shallow pan of water on lower oven rack. |
| 26 | colorado wheat administrative committee representing colorado wheat farmers |
