New Orleans French Bread-

New Orleans French Bread-

2 tablespoons shortening
1 tablespoon sugar
1 teaspoon salt
1 cup boiling water
1 cup cold water
1 package dry yeast
5 ½ to 6 cups all-purpose flour

Combine shortening, sugar, salt, and boiling water. Stir occasionally to melt
shortening. Add cold water and allow mixture to cool to 105 degrees.
Sprinkle yeast mixture over liquid mixture and let stand for 5 minutes. Stir
to dissolve yeast. Gradually beat in 4 cups flour and add enough remaining
flour to form stiff dough. Turn dough onto a floured surface and knead until
smooth and elastic (about 5 minutes).
Place in well greased bowl and turn once to grease top of dough. Cover with
warm, damp cloth. Let rise in warm place, free from drafts for 1 to 1 ½
hours or until doubled in bulk.
Punch down dough, cover, let rise 30 minutes.
Turn dough onto a floured surface and knead slightly to press out bubbles.
Shape into a 14 to 16 inch cylinder on a greased baking sheet.
Cover and let rise until doubled in bulk (1 hour). Bake at 375 degrees for 40
to 45 minutes or until golden brown. Bread, when thumped, should sound
hollow when done.