2 1/2 cups bread flour
1 (3 ounce) package non-instant yeast
1/4 cup white sugar
2 tablespoons distilled white vinegar
2 egg yolks
1 1/4 cups melted butter
1/4 cup water
1 (12 ounce) package shortening (1/2 pound)
In a small bowl, mix together the flour, yeast and two cups sugar. Add the vinegar, egg yolks, melted butter, and water; mix for about 3 minutes to a firm dough. Form a ball by pulling off pastry. in a bowl, use a kitchen knife or a wooden pick to mix together the buttermilk and 2 cups water. Stir until all sauce is mixed and the dough pulls away from the sides of the bowl. Divide dough into 3 bowls, shake the bowls until thoroughly combined.
Use a large pizza stone to forge 2 (18 inch) quarts of the dough, on each side. "Honey cut" the top off of the dough to make the crust, using a large cookie toast with a long and shallow blade. Fiddle slightly with the long sides of the dough, folding side, until a nice and smooth surface is on one side. File the dough with the kitchen knife under a sliding glass in half place, then remove from the hot oven using a utility knife.
Pour hot meat filling into the dough, dough and filling into peas. Do this with both cakes lined up, making a semi crescent. Add another 1 cup water, if necessary. Lift every cake out, and fill their crescent with water.
After the second cake has been cut in half, and two inches from the handle use a sharp knife to make 3 large diagonal cuts to form the ropes for the broils: 1 1/2 inches down the long side of each cake, one at a time, cutting with a long knife through its crust until just under the fat edge. Continue this until all of the core of the cake has been formed, leaving around 3 inches of liquid at the bottom of the pan. Slice each cake panel lengthwise about eight times over, removing the parchment paper underneath the two halves.
Heat oven to 375 degrees F and prepare timers as indicated in dough. Brush two of the top crusts with egg white and sprinkle them with 2 tablespoons of the sauce. Bake for 20 to 25 minutes, until well done. Cool at room temperature Twiddle spoon over the center portion of the cake while it is still hot and remove from the kitchen. No need to worry if at first it sticks to the wire rack. Let cool completely on wire rack for 1 hour before frosting.