ADOBE BREAD
Source: New York Times Bread & Soup Cookbook by Yvonne Y. Tarr
Makes 2 loaves

These are fat, crusty little loaves

2 packages dry yeast
1/2 cup warm water
5 tablespoons melted shortening
2 1/4 teaspoons salt
8 cups all-purpose flour or unbleached white flour
2 cups water

In a large bowl soften the yeast in warm water.

Stir in melted shortening and salt.

Sift the flour. Gradually add to yeast mixture alternately with the 2 cups water, beating well after each addition. Knead in the last 1 1/2 cups of flour for 10 minutes until the dough is smooth.

Form the dough into a ball and place in a greased bowl. Brush with melted shortening. Cover with a light dry cloth. Put in a warm place to rise for 1 hour.

When doubled in bulk, punch down. Knead on a floured board for 5 minutes.

Preheat oven to 400 degrees F.

Divide dough in half and shape into two round loaves, placing them onto a well-greased baking tin. Cover once again with a dry cloth and let rise for 15 minutes in a warm, draft-free place.

Bake in a 400 degree F oven for 50 minutes, or until light brown. Cool on wire racks.

Serve warm or at room temperature.