![Picture](/uploads/3/4/7/1/34717487/1338684.jpg)
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1 cup boiling water
1/3 cup warm water
1 Tablespoon Active Dry Yeast
2 Tablespoons Sugar
1 Tablespoon Salt
1 Tablespoon Shortening (I used butter-flavor Crisco)
1 cup Cold Water
5-6 cups All Purpose Flour
1 Egg
Yields 3 Loaves
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INSTRUCTIONS:
Preheat oven to 170 degrees F. Fill a glass measuring cup with 1 cup of water. Place in microwave and heat for 3 minutes, or until water is boiling.
Fill another measuring cup with 1/3 cup warm water. Sprinkle the 1 Tablespoon of yeast over the water. With a fork, stir yeast into the water until yeast is completely dissolved.
Pour the sugar, salt and shortening into the bowl of your stand mixer, fitted with the dough hook. Using a fork, mash these ingredients together(this will help the shortening melt when the hot water is added). Pour the 1 cup of boiling water over the shortening mixture in the stand mixer. Add the 1 cup of cold water into the mixer. Then pour in the yeast/water mixture.
Add 3 cups of flour into the mixer, and using the dough hook, turn mixer on low speed. With the mixer still on, slowly add in the remaining 3 cups of flour, 1 cup at a time. Once all 6 cups are in, turn speed to medium and let the dough mix for 6-8 minutes. The dough should be nice and elastic. Be careful not to over-flour. I use all 6 cups, but typically do not need any extra.
Once the dough is mixed, let it rest in the bowl for 5 minutes.
Spray a large cookie sheet with non-stick spray (this is very important, trust me, I learned the hard way once when we ate bread without a bottom crust for dinner!). After the dough has rested in the bowl, dump it onto the greased cookie sheet.
Take a sharp knife, spray it with non-stick spray, and cut dough into 3 equal pieces. Then let it rest again for 5 minutes. (These resting periods for the dough are important, so don't rush it!)
Now shape the dough before baking: Take each section of dough and spread it out into a rectangle. No rolling pin required, just stretch and pull with your fingers. Fold one long end up over half of the dough, then fold the other half over that one. Then fold each side up over each other, then turn the loaf over so it is seam side down. Think of it as folding a letter to put into an envelope, then tuck the ends under.
Use your fingers to tuck seams down underneath the loaf and shape it. Repeat with the other 2 pieces of dough. Once all 3 sections of dough are shaped cut 3 angled 1/2 inch slits onto the tops of dough. (This helps it look more impressive!)
Crack the egg into a bowl and whisk with a fork until frothy. Spread the egg over the tops of each loaf, making sure to get inside the slits. Do not over coat, you just want it to add a nice shine and color.
Place the loaves into the oven and let them rise for about 15 minutes (while the oven is on 170 degrees F.) Then turn oven up to 400 degrees F (while the loaves are still inside) and bake for 15-20 minutes, or until the tops are golden brown and crisp. Turn the oven down to 350 degrees F. and bake for an additional 10 minutes.
Remove the loaves from the baking sheet and allow them to cool a bit before slicing them.
Slice and enjoy!
Adapted from Life in the Lofthouse