From the book Stillroom Cookery by Grace Firth:
An unconventional but delightful bread.
Preparation 3 hours Makes two loaves
1 pkg. dry yeast
1 1/2 cups warm water
1 TBS sugar
1 1/2 tsp salt
1 TBS oil (Butter)
4 cups flour
Work dough with a spoon by scraping down the side of the bowl, up again across the top and cutting through the center. The dough should always be worked with a large spoon, not kneaded. Work the dough for about one minute at 10 minute intervals. Do this five consecutive times. Cover dough between workings to keep it warm. Turn the dough onto a lightly floured surface, divide in to two balls, roll them back and forth in the flour, cover, let them "heal" on the board for ten minutes, then roll out into a 9 x 12 inch rectangle. With your hands, roll the dough tightly the long way to form an elongated jelly roll type loaf. Place on a greased baking sheet, score the top diagonally six times with a sharp knife, cover with a towel and let rise 1.5 hours. Bake at 400 degrees for 30 minutes. You can brush lightly with egg whites or butter when the loaves come out of the oven to give them a glossy finish.
Cool slightly and pull apart to eat!