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French Bread
1 3/4 cups warm water (110 F to 115 F)
2 packages active dry yeast
2 tbsp. sugar
2 tsp. salt
2 tbsp. all-vegetable shortening
4.75 - 5.25 cups sifted all-purpose flour
1 egg white, beaten until frothy
Pour warm water into a large bowl. Sprinkle yeast over water and stir until dissolved. Blend in sugar, salt, and melted shortening. Add 3 cups flour. Beat with a wooden spoon until smooth. Stir in enough additional flour to make a soft dough. Turn dough out on a lightly floured surface. Knead until smooth and elastic. Shape into a ball. Place in a greased bowl and turn to grease top of dough. Cover; let rise in a warm place until doubled (about 1 hour). Punch down dough. Divide in half. Roll each half on a lightly floured surface to form a 15- x 8-inch rectangle. Roll up tightly as for a jelly roll. Place loaves seam-side-down on a large greased cookie sheet; fold ends under. With a sharp knife, slash dough diagonally down length of loaf at 1-inch intervals. Brush with beaten egg white. Let rise uncovered 20 minutes. Preheat oven to 400ºF. Place a large shallow pan on lower oven rack and fill with boiling water. Place bread on center rack. Bake at 400ºF for 30 minutes or until golden.Cool on racks.
He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise.
~Henry David Thoreau
If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato -- it absorbs the excess salt for an instant "fix me up."
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