Albertson`s French Bread

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Albertson`s French Bread

1 1/4 cup warm water

1 packet active dry yeast

1 tablespoon C & H Pure Cane Granulated Sugar

1 tablespoon shortening, melted

1 1/2 teaspoon salt

3 1/2 cups flour

1 beaten egg

1 tablespoon sesame seeds

 

Pour warm water (105° to 115°F) into a large bowl; sprinkle yeast

over top.

Stir in sugar, shortening and salt. Add flour, 1/2 cup at a time,

until mixture

forms a soft dough. Knead until smooth, about 5 minutes; leave

covered with a

tea towel in a warm place; allow to rise for at least 60 minutes or

until

doubled in bulk. Preheat oven to 350°F. Meanwhile generously grease a

9 x 5 x

3-inch loaf pan; punch down to press out air; place in pan. Allow to

rise for

about 60 minutes or until doubled in bulk. Slash the top diagonally

in two or

three places, brush with egg, sprinkle with sesame seeds. Bake for 30

minutes or

until golden brown. Bread will make a hollow sound when tapped