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2 cakes yeast
2 1/2 c. warm water
2 egg, slightly beaten
1/2 c. sugar
1/2 c. melted lard or
3 tsp. salt
6 1/4 c. flour

Put warm water in a large mixing bowl. Add sugar and
yeast; stir until dissolved. Add 3 cups flour, beat well. Add
eggs, beat well. Add salt and shortening. Beat smooth.
Gradually add remainder of flour, saving 1/2 cup for the bread
board (for kneading and tossing until elastic and smooth). Let
rise to double in bulk. Roll out on floured board to 1/2-inch
or 5/8-inch thick. Brush with butter, sprinkle lightly with
garlic salt.

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