Perfect French Bread

Combine the water, milk, yeast, salt, sugar, and shortening. Stir and let sit 5 minutes.

Add 4 cups of the flour and beat until smooth. Using a mixer with dough hook, add remaining 5 cups flour and knead to make a stiff dough. Up to 1 additional cup of flour may be added to this recipe to make a stiff dough. Place in a greased bowl, cover, and let rise in a warm place until doubled in bulk.

Knead down and let rise at room temperature until double again.

Prepare 2 baking sheets by lightly greasing with cooking spray or shortening.

Divide dough into 4 equal parts. Pat each into a flat rectangle and roll up jelly roll style. Pinch ends together and tuck under loaf. Place 2 loaves on each baking sheet. Cut 3 shallow diagonal slashes in the top of each loaf. Cover with a tea towel and let rise until light, about 2 hours.

Preheat oven to 380ºF and bake 25–35 minutes until dark brown on top.

Note: This recipe can be prepared using only water, substituting 2 more cups for the milk, or with only milk, substituting 2 more cups scalded milk for the water.