Lion House French Bread

Lion House French Bread

2c hot water
2 Tbsp butter flavored shortening
2 Tbsp sugar
4 tsp salt
2 Tbsp yeast
1 c lukewarm water
7-8 c flour

Directions:
Combine 2c hot water, shortening, sugar and salt in a large bowl. Stir to dissolve sugar and salt, and to soften shortening. (I never get mine to dissolve) Set aside to cool til lukewarm.

Dissolve yeast in 1c lukewarm water. When proofed, add to cooled shortening-sugar mixture.

Mix in 4c flour and mix until well blended. Add remaining flour to make a moderately stiff dough. (You want the dough to barely stick to your finger).

Cover and place in a warm spot to rise until doubled. Punch down and shape into 4 balls. Pat into a rectangle shape and roll up like a jelly-roll. Shape and seal the ends. Score the tops with a knife. Place on greased cookie sheet. Spray with PAM.

Cover and allow to rise for 1&1/2 hrs, or until doubled. (I put in an oven preheated to 110- it takes about 20min)

Bake at 400 or 25min. Brush with butter, or just eat as is!

This makes really good rolls or hamburger buns. My all-time favorite bread dough.