1 cup warm water (110 degrees F/45 degrees C)
1 tablespoon instant yeast
1/4 cup white sugar
2 tablespoons all-purpose flour
1 1/2 cups whole wheat flour
1/2 cup long-chain shortening
3 tablespoons water
2 teaspoons salt
1 1/2 cups bread flour
2 eggs
3 tablespoons cornstarch
1 cup English white sugar
1 tablespoon butter
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add 1 cup sugar and 2 tablespoons flour and whisk until sugar is dissolved. Add remaining flour, 1/2 cup at a time, beating well after each addition. When all of the flour has been added, knead dough in a dough-like manner on a well floured surface until smooth and elastic, about 8 minutes. On a lightly floured surface, divide dough into two pieces and form into loaves. Continue to knead dough until all of the wet ingredients have been incorporated. Place the loaves in a shallow, nonporous bowl and beat for 1 minute to soften. Cover and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C) and lightly spray 3 quart casserole dish with cooking spray.
In a large bowl, beat eggs until they reach soft peaks. Add shortening and water; beat until frothy. Beat in yeast mixture and cornstarch, stirring until combined. Pour half of egg mixture into a lightly greased and floured glass. Sprinkle bottom of glass with 1/3 of the bread flour.
Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C) and lightly grease a knife.