Step 1

In a mixing machine fitted with a dough hook, add the water, salt, sugar, shortening, and yeast. Add the flour slowly, making a stiff dough that is silky smooth.

Step 2

Turn dough out into a large oiled bowl, cover with a cloth. Place dough in a warm place, and allow to double in bulk.

Step 3

Turn the dough out onto a lightly floured surface. Pound and knead the dough, until it is silky smooth. Return the dough to the bowl, cover, and let rise again, until doubled in bulk.

Step 4

Meanwhile, sterilize the palmetto leaves or shoe strings by soaking them in boiling water.

Step 5

Portion dough into 10-ounce loaves. As a loaf is formed, immediately place a palmetto leaf or shoestring down the length of the loaf, and turn the loaf over onto a baking sheet, leaf/string side down. Repeat with the remaining loaves.

Step 6

Let the dough rise, leaf side down, for 30 minutes.

Step 7

Preheat the oven to 400 degrees F.

Step 8

Bake loaves until they are golden brown, about 30 minutes.