Crusty French Bread

Combine yeast and 1/2 cup warm water in mixing bowl, stir till yeast is dissolved. Add sugar, shortening, remaining water and 2 cup of flour. (If you scoop flour into your measuring cup instead of dipping measuring cup into your flour, you will get a more accurate measurement. Breads, cakes and cookies will be lighter.) Mix till blended, I used the paddle attachment on my mixer. Add salt and 2 more cups of flour, mix again till combined. Add more flour till a soft dough ball forms. Remove paddle from mixer and cover bowl to rise for about an hour, until doubled in size Remove dough from bowl onto floured surface and divide into two pieces. let dough rest for 10 minutes. Roll each piece into a rectangle and roll from long side into a log. Tuck ends under and place seam side down on a greased tray dusted with corn meal. Cover loaves with dish cloth and let rise till doubled in size. Preheat oven to 400 degrees. Place 2-3 slits in tops of loaves with a sharp knife. Bake for 20-30 minutes until golden and when thumped it sounds hollow. Remove to racks to cool completely or let rest for 10 minutes and serve warm.