Italian French Bread - yeast

Method

• Stir yeast in warm water until dissolved.
• Stir in 3 cups of the flour, sugar, salt and shortening.
• Beat until smooth.
• Beat in remaining flour (3 cups of flour) to make a stiff dough.
• Knead dough for 5 minutes, until smooth and elastic, using flour to keep from sticking.
• Place dough in a greased bowl and cover with towel and let rise in a warm place for about 45 minutes.
• Punch down dough and let rise another 30 minutes.
• Punch dough again.
• Knead 1 minute.
• Divide into 3 even pieces.
• Roll each piece jelly roll fashion and place on large greased cooking sheet
• 2 inches apart seam side down.
• Sprinkle with cornmeal.
• Let rise, covered, for 30 minutes.
• Make cuts on top of bread.
• Beat egg white with cold water.
• Brush over each loaf.
• Place pan of
• hot water on bottom shelf in oven.
• Place loaves on shelf above.
• Bake in hot oven (400°) for 30 minutes or until loaves are golden brown and sound hollow when tapped.
• Remove from cookie sheet and cool on wire racks.