BEST FRENCH BREAD,
Megan requested a french bread recipe and this is my fav from the Utah Heritage cookbook

2 pack yeast or 2T instant yeast                    5T Shortening, melted or vegt oil
1/2 c warm water                                           6 cups flour, unsifted
2 cups hot water                                             1 egg white
3 T sugar                                                         Sesame seeds, opt
1T salt

Dissolve yeast in 1/2 c warm water and set aside for 10 min.
 In large bowl combine 2 cups hot water, sugar, salt, shortening or oil and half of flour, beat well,
Stir in yeast and mix well, stir in rest of flour, 1 cup at a time ( should be a little sticky), mix well,
leave spoon in bowl , allow to rest for 10 minutes then stir vigorously and then let sit for 10 minutes , repeat 3 more times.
Turn dough out on floured board. Knead once or twice until coated with flour, divide in half.
roll each half into a rectangle 9x 12 .
Starting at the long end, roll loosely like jelly roll.  Seal edges
Place both rolls seam down on large baking sheet.
Gash the tops of each loaf diagonally 3 times with sharp knife,
Brush with beaten egg white,  sprinkle with sesame seeds
Let rise for 30 minutes.
Bake at 400 for 35 minutes (till barely golden brown)