Scald:
   1/2 cup soymilk (I'm not sure if this scalding is actually necessary)
 Add to it:
   1 cup boiling water
 While this liquid cools to approx. 85 degrees, dissolve:
   1 cake compressed yeast
 in:
   1/4 cup 85 degree water (important: water should be warm not HOT!)
 After the yeast rests 10 minutes, add it to the soymilk mixture with:
   11/2 tablespoons melted shortening (oil, margarine, or even cocunut milk)
   1 tablespoon sugar or substitute
 Measure into a large mixing bowl:
   4 cups flour
   2 teaspoons salt
   2 teaspoons sugar or substitute
 Mix dry and wet ingredients.  Stir thuroughly, but do not knead.  The 
 dough should be soft and pretty moist.  You may need to add a little 
 soymilk or water to get the right consistency.  Cover with a damp cloth 
 and  set in a warm place to rise for at least 2 hours. I prefer all day 
 or over night, gives it a more sour flavor from the yeast.  After rising, 
 break down the dough.  Shape into to loaves and place on a greased 
 baking sheet. Don't worry about the shape too much, I find it tastes 
 great no matter how misshapen it looks.  Cut diagonal, 1/4 inch deep 
 slits across the tops.  Set in warm place and allow to rise to somewhat 
 less than double in bulk (approx. 15 min.)
 Preheat oven to 400
 Cook twenty to thirty minutes until bread begins to brown.
 Optional:(I prefer) five minutes before bread is done, brush lightly with 
 olive oil.
 
 That’s it.  If this doesn't seem simple, just try it. After a few times 
 you'll do it without thinking.  I especially like this recipe because 
 it’s one of the few things I can bake that doesn't require any specialty 
 ingredients, which allows me to whip a batch up any time.