Aunt Ethel's French Bread

Ethel was married to Kenneth Shields, my grandmother Annie's youngest brother.  Ethel was what we refer to these days as  "a foodie."  Many of Mom's best recipes came from her Aunt Ethel.  This French bread is a real winner.  It is easy to put together, raises quickly, and has a nice smooth texture.

1/2 cup warm water
2 Tbls. yeast
2 cups hot water
1 Tbls. salt
3 Tbls. sugar
5 Tbls. melted shortening
1 egg, separated
6 cups flour
Sesame seeds (optional)

Combine warm water and yeast.  Let stand for 10 minutes.  Combine hot water, salt, sugar, melted shortening and 3 cups of flour.  Beat until smooth.  Add egg yolk and yeast mixture.  Add 3 more cups flour.  (I used the dough hook on my Kitchen Aid for kneading in the last 3 cups of flour.)  Cover and let rise for one hour, punching down every 10 minutes.  Divide dough in half.  Shape each half into a loaf about 12 inches long.   Place on greased cookie sheet.  Cover and let rise 30 minutes.  Brush with a beaten egg white and sprinkle with sesame seeds, if desired.  Slash each loaf diagonally about three times.  Bake at 375 degrees for 30 minutes.