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out onto a good sized pile of flour on your pastryboard
or table. Turn it over in the flour until it is well coated.
Pat it into a flat circle.

Decide now if you want to make one very large french
shaped loaf or two smaller ones. If you want smaller loaves
cut the circle in half and finish one half at a time.

Roll the dough out until there are no bubbles left. It
will be quite thin by the time you are finished. You can
handle the dough as roughly as you please. If you don’t
like the shape you’ve rolled, simply start over. When
thoroughly flattened, brush the excess flour aside and roll
the dough into a long, slender loaf. Squeeze it into shape
if it doesn’t look right. Place on the greased and floured
cookie sheet and leave uncovered in a warm spot to rise
for about an hour. While pre-heating oven to 400°F leave
bread on thick newspaper on top of stove.

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BAKING: If you want a crusty loaf, paint it with |

slightly beaten egg white just before baking. If you want
a soft crust, paint it with ice-water. Cut pattern on crust
with a sharp knife or razor blade. If you want a thick
crust, remove bread from oven after about 15 minutes
and paint a second time.

Bake at 400°F for 15 minutes then reduce heat to 350°F
and continue baking for 30 more minutes.

“NOTE: The use of Rogers Golden Syrup will give you a
fresher bread that stays fresh longer.

VARIATIONS:

1. This recipe is enough for two standard loaves. Just place
the roll — fold and squeeze to make it fit-in the greased
pans and follow the rest of the instructions.

2. Cut in three pieces — roll into three long rolls and
braid. Do not cut any pattern on this loaf.

3. Make one loaf and use the other half for cinnamon

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