Daryl Hoole's Wooden Spoon French Bread

400 degrees                             2 loaves

2 ¼ cups warm water (115 degrees)
2 TBsp. sugar
2 pkg. (1 TBsp. each) active dry yeast
1 TBsp. salt
2 TBsp. soft shortening or oil
6 cups flour, stirred and measured

In large mixing bowl combine warm water and sugar. Sprinkle yeast over top; allow to soften. Add salt, shortening and 3 cups flour; beat well.  Add remaining flour, stirring well with heavy spoon. Leave spoon in batter and allow dough to rest 10 minutes; stir down with spoon; allow dough to rest again 10 minutes; stir down again. Repeat this process until dough has been stirred down 5 times. Turn dough out onto floured board and knead 2 or 3 times to coat dough with flour so it can be handled. Divide into two parts. Roll each part of dough into rectangle 9 x 12 inches. Roll dough up, starting from long side; pinch edge of loaf to seal. Arrange seam side down on large, lightly greased baking sheet that has been sprinkled with cornmeal, allowing room for both loaves. Repeat with second part of dough. Cover lightly; allow to rise for 30 minutes. With a very sharp knife cut 3 gashes at an angle in top of each loaf; brush entire surface with egg wash (1 egg beaten slightly with 1 TBsp. water). If desired, sprinkle with sesame or poppy seeds. Bake 30 minutes or until brown. Cool on racks.

Note: For crustier loaf, a pan of hot water may be set on bottom of oven while bread is baking.