French Bread - cooking recipe

Ingredients

5 1/2 to 6 1/2 c. all-purpose flour
2 pkg. active dry yeast
1 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. shortening
2 1/4 c. hot tap water
cooking oil
2 Tbsp. yellow cornmeal
1 egg white
1 Tbsp. cold water

Preparation

Spoon flour into measuring cup and level off.
Pour onto wax paper.
Combine 2 cups flour, undissolved yeast, sugar and salt in large bowl.
Stir well to blend.
Add shortening.
Add hot tap water.
Beat with electric mixer at medium speed for 2 minutes. Scrape bowl occasionally.
Add 1 cup more flour.
Beat at high speed for 1 minute or until thick and elastic.
Gradually stir in just enough of remaining flour with wooden spoon to make a soft dough which leaves sides of bowl.
Turn out onto floured board. Knead 5 to 10 minutes or until dough is smooth and elastic. Cover with plastic wrap, then a towel.
Let rest 20 minutes on board.
Punch down.
Divide dough in half.
Roll each half into a 15 x 8-inch rectangle.
Roll up tightly, beginning with long side. Seal lengthwise edge and ends well.
Tuck ends under.
Taper ends gently with hands.
Place seam side down on baking sheets or thin French bread pan greased and sprinkled with cornmeal.
Brush dough lightly with oil.
Cover loosely with plastic wrap.
Refrigerate 2 to 24 hours.