French Bread

This bread is fabulous and is relatively easy. I always have problems getting my homemade breads to rise enough, but this recipe always works. It makes two loaves and tastes incredible--even reheated the next day. If you have a kitchenaid, it's really pretty simple because you just use the dough hook and it does the work for you! I will add more recipes in the next few days when I have more time. I thought I better put up a couple for Marta. :)

2 T or pkgs dry yeast
1/2 c. warm water
2 c. hot water
3 T sugar
1 T salt
1/3 c. shortening, melted
5-6 c. flour (approx.)
1 egg, beaten with 2 T water

Dissolve yeast in 1/2 c. warm water for 10 mins. Meanwhile, combine the hot water, sugar, salt, shortening and 1/2 the flour in a large bowl; beat well. Stir in dissolved yeast. Stir in remaining flour and mix well. Allow to rest for 10 mins. Stir vigorously. Allow to rest again for 10 mins. Repeat this procedure 3 more times (this is called "pestering"). Turn out dough onto floured board and knead twice. Divide dough in half and roll each hafl into a 9x12 rectangle. Starting at long edge, roll as for jelly roll. Place both rolls, seam side down on one large baking sheet, greased and sprinkled with cornmeal. Gash top of each loaf diagonally 3 times with a sharp knife. Brush with beaten egg. Let rise 30 mins. Bake at 375 for about 20 mins (until golden brown).