Instructions: Blend first four ingredients in a four-quart saucepan with cover. In a one-cup measuring cup, crumble yeast cake, 1 tablespoon sugar, cup warm water and let set for 5 minutes. To the flour mixture add the yeast mixture along with the melted shortening and 2 cups warm water (or enough water to make a soft dough). Stir together with dry ingredients by hand until flour is absorbed by liquid.

Then grease hands with 2 tablespoons shortening and knead (in same saucepan)

until dough is smooth, about five minutes. Grease saucepan, turn dough around in pan so that top of dough is greased, cover pan and set aside in warm draft free place to rise until doubled in bulk. (You may heat oven for one minute, turn off and place covered dough in oven.) When doubled, remove from pan and form into 10 balls. Roll each ball into a 3/4" thick circle, cover with plastic and let rise on greased tray until double by placing in oven again.

Remove from oven, remove plastic, brush with milk and sprinkle loaves with sesame seeds if desired. Preheat oven to 425F and bake 10-15 minutes. Watch closely.

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