2 T sugar
1 C boiling water
1 C cold water
1/3 C lukewarm water
1 T active dry yeast
5 - 6 C white all purpose flour
1 egg
Dissolve the yeast into the warm water for about ten minutes. Meanwhile, combine the salt, shortening, and sugar in the bottom of your mixer with a fork since the dough hook doesn't work very well. You need to smash up the mixture until it's crumbly. Then, pour the boiling water over the shortening mixture followed by the cold water. Add the yeast mixture. With mixer on low begin to add the flour, one cup at a time, until the dough pulls away from the side of your mixer. Turn speed to high and let the dough mix on high for 8 minutes. Take out the dough and spray the bowl. Replace the dough and let it rise for about 20 minutes.
Separate the dough into three parts and let it sit for about 5 minutes. Roll out one of the balls into a rectangle about the size of a jelly roll pan. Roll it long ways. Then fold the ends into the middle over the seam. Repeat with other two balls and place all three onto a greased jelly roll pan, seam sides down. Spray a sharp knife with cooking spray and cut three diagonal slits in the top of each loaf. Make your egg wash by whisking the egg until frothy and then brush each loaf being sure to get egg down the edges and inside the slits. Let rise for another 30 minutes or until nearly double in size. Preheat oven to 400 when you've got about 15 minutes to go. Bake loaves for 15 minutes and then turn the oven down to 350 and bake for another 7 to 10 minutes until golden brown and crusty.