No-Fail French Bread- Megan Taylor

½ Cup Warm water1 T. Salt
2 Pkgs. Active Dry Yeast1/3 Cup Shortening (can also use
2 Cups Hot WaterVegetable Oil)
3 T. Sugar 6 Cups Flour


1. Dissolve yeast in warm water. In large mixing bowl combine hot water, sugar, salt, shortening, and allow to stand until lukewarm.
2. Add dissolved yeast and 3 cups flour. Beat until smooth and well blended.
3. Add remaining flour to make a soft dough that can still be mixed with a spoon. Leave spoon in batter and allow dough to rest 10 min. Stir dough down, let dough rest again. Repeat this process until it has been done a total of 5 times.
4. Turn dough onto a floured surface and knead only enough to coat dough with flour so that it can be handled. Divide dough into 2 portions for large loaves or 4 portions for small loaves. Roll each portion of dough into a 9x12 rectangle. Brush with butter, and roll up jelly roll style. Place on greased cookie sheet, allowing room for expansion. Slash top with a sharp knife about three times in a diagonal direction. Let rise until doubled (30 min. to 1 hr.)
5. Bake at 400 degrees for 35 minutes or until done. Brush tops with garlic butter while still hot. Makes 2 large loaves or 4 small loaves.