one pint ice water
one tablespoon salt
1 tablespoon sugar
1 ounce shortening (lard or vegetable)
one ounce (four packets) dry yeast
one 1/2 pounds flour, plus a lot more if required
Oil, for coating
Palmetto leaves, for generating a seam (unbleached or colored shoe strings can be used)
- In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour gradually, producing a stiff dough that is silky smooth.
- Turn dough out into a big oiled bowl, cover with a cloth. Location dough in a warm spot, and permit to double in bulk.
- Turn the dough out onto a lightly floured surface. Pound and knead the dough, until finally it is silky smooth. Return the dough to the bowl, cover, and let rise once more, until doubled in bulk.
- Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.
- Portion dough into 10-ounce loaves. As a loaf is formed, immediately area a palmetto leaf or shoestring down the length of the loaf, and flip the loaf above onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.
- Allow the dough rise, leaf side down, for 30 minutes.
- Preheat the oven to 400 degrees F.
- Bake loaves until finally they are golden brown, about 30 minutes.