World Recipe French Bread

Combine dry yeast, warm water, and sugar in a small bowl, stirring until the yeast dissolves. Let the mixture stand for 5 minutes until foamy.

Pour boiling water into a large mixing bowl, then add shortening and salt, stirring until the shortening melts and salt dissolves. Allow the mixture to cool to lukewarm.

Add the yeast mixture to the cooled water mixture and stir to combine.

Gradually add sifted all-purpose flour, one cup at a time, mixing with a wooden spoon or dough hook until a stiff dough forms.

Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic, adding flour as needed to prevent sticking.

Place the dough in a greased bowl, turning to coat all sides with shortening. Cover with a damp cloth and let rise in a warm place for 1 to 1.5 hours until doubled in size.

Preheat the oven to 400°F and lightly spray or oil a baking sheet.

Punch down the risen dough and divide it in half. Shape each half into a long, tapered loaf approximately 14 inches long.

Place the shaped loaves on the prepared baking sheet, leaving space between them. Cover loosely with a damp cloth and allow to rise for 20 to 30 minutes until slightly puffed.

Lightly beat the egg white with a fork and brush it over the surface of each loaf to create a crispy crust.

Using a sharp knife, make 3 to 4 diagonal slashes across the top of each loaf about 1/4 inch deep.

Bake at 400°F for 35 minutes until golden brown and the loaves sound hollow when tapped on the bottom.