Lion House French Bread
2 Tbsp yeast
1/2 c. warm water
2 C hot water
3 Tbsp sugar
1 Tbsp salt
5 Tbsp shortening, melted or veg. oil (I always use oil)
6 C Flour
1 egg white, sesame seeds
Dissolve yeast in 1/2 c warm water - let stand 10 minutes. In a large bowl combine 2 C. hot water, sugar, salt, shortening (or oil), and half of the flour, beat well (I throw it in my Bosch and don't mess with a spoon). Stir in dissolved yeast. Stir in remaining flour. Mix well until it balls up, pulls completely away from sides of bowl. Leaving spoon in batter, allow to rest for 10 minutes. Stir vigorously.
Allow to rest again for 10 minutes. Repeat 3 more times. Cover with towel/lid while resting. Turn out onto floured board. Knead once or twice until lightly coated with flour. Divide dough in half for french bread loaves (or 5 sections for soup bowls, ). Roll each half into a 9"x12" rectangle. Starting at long edge, roll loosely, seal edges. Place both rolls seam side down on large cookie sheet (I use the largest rectangular Airbake pizza pan and place the loaves diagonally). Gash the tops 3 times each with a sharp knife. Brush with beaten egg white. Sprinkle with sesame seeds (I skip this step). Let rise 30 minutes.
Bake at 350 for 30 minutes.
I am so happy to have my camera back. Perfect timing, if you ask me.
I took it into Kew's Camera Service and they replaced the mainboard. It was their first time doing this procedure, so they gave me a steal of a deal on the labor in exchange for being their guinea pig.
Happy Easter, everyone.