Homemade French Bread

Combine dry yeast with warm water and 2 tablespoons sugar, stirring until the yeast dissolves. Set aside for 5 minutes to allow the mixture to become foamy.

Pour boiling water into a large bowl and add 2 tablespoons shortening and 2 teaspoons salt, stirring until the shortening melts and cools slightly.

Add the yeast mixture to the cooled water mixture, then gradually stir in 7 1/2 cups flour, mixing until a shaggy dough forms.

Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic.

Place the kneaded dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour until doubled in size.

Punch down the dough and divide it into 4 equal portions. Shape each portion into a long, slender baguette form.

Place the shaped loaves on a greased baking sheet, cover with a damp cloth, and allow to rise for 30 minutes until puffy.

Preheat oven to 375°F. Brush each loaf with beaten egg and sprinkle with poppy or sesame seeds.

Bake for 35 minutes until the crust is golden brown and the loaves sound hollow when tapped on the bottom.

Remove from oven and transfer to a wire rack to cool completely before serving.