5 lbs King Arthur's White Flour( u can use anything yet here its the best for baking bread ) * i have a weight convertor i will write the ocnverting methods u can check it

6 cups warm water
3 tablespoons sugar
3 tablespoons salt
3 tablespoons dry yeast
2 tablespoons melted shortening
1 beaten egg
(optional) sesame seeds

1. Pour the 5 pounds of flour into a very large bowl or pot. Sprinkle the salt over it and give the flour a stir.

2. Measure out 6 cups of very warm water in a large bowl. Add the sugar and dry yeast. Let sit for about 5 minutes or until foamy. Meanwhile, melt 2 tablespoons of shortening in a small bowl.

3. Stir the water mixture gently and then pour into the large pot of flour. Add the melted shortening. Stir until you can't stir anymore and then use your hands. Knead until the dough is smooth and elastic and there are no big clumps of flour at the bottom of the pot.

Cover the pot and let rise in a warm place until doubled. This might take awhile. Sometimes I put it in a sun spot on the table, if there is one!. Lightly spray some bread pans (or sprinkle cornmeal on a couple of baking sheets).

When the dough has doubled in size, turn it out onto a floured surface. Grandma's original recipe calls for making five loaves, but I find that it's easier to make six. Cut the dough in half and then cut each half into 3 pieces as similar in size as possible.

Knead the dough to get some of the air out of it and until it's nice and smooth.
Brush the tops of the loaves with a beaten egg and top with seeds if you're going to.
Let the dough rise again for about 30 minutes.
Preheat the oven to 400°. Bake for 25-30 minutes and until nicely browned. Turn out of the pans and cool on cooling racks.

its not that complicated beleive me just try it once :)) loo u will ove all bakings here wlahi i promisssssss

added by Marwa El Odessi

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