Notes — None. (3285 kcal/recipe)

Ingredients

• 6 1/2 to 7 cups all-purpose flour
• 4 1/2 tsp (2 pkg) active dry yeast
• 2 1/2 cups water
• 2 tbsp sugar
• 1 tbsp salt
• 1 tbsp shortening
• yellow corn meal
• 1 egg white and 1 tbsp water for egg wash

Instructions

1. Preheat oven to 375˚F.
2. Combine 3 cups of flour and the yeast in a large bowl.
3. Heat water, sugar, salt and shortening to 115ºF. Measure using a candy thermometer. Stir continuously until the shortening melts.
4. Add to the flour and yeast mix and beat at low speed in electric mixer for about 1/2 minute.
5. Scrape bowl and beat for 3 minutes at high speed.
6. Beat in 2 1/2 cups of flour in the bowl.
7. Turn out onto lightly floured surface and gradually knead the remainder of flour until the dough is smooth. Will take about 3 minutes.
8. Place in a greased bowl and toss the dough to cover with oil.
9. Let rise in a warm place until double in size. Takes about 1 ½ to 2 hours.
10. Punch down the dough and divide in half.
11. Roll each half into a thick baguette/french bread shape
12. Let rest for 10 minutes
13. Taper ends and tuck them under.
14. Place each loaf on a greased baking sheet coated with corn meal.
15. Gash tops every few inches about 1/8 in deep.
16. Mix egg wash and brush top of bread.
17. Let sit for 1 hour
18. Preheat oven to 375˚F.
19. Brush again with egg wash
20. Bake for 20 min.
21. Brush the bread again with egg wash.
22. Bake for 20 more minutes and let cool on racks.