Lion House French Bread

I absolutely LOVE this french bread recipe. It makes 4 loaves (I whole cookie sheet). My kids love them too and better yet, it is egg and milk free!

2c hot water
2 Tbsp shortening
2 Tbsp sugar
4 tsp salt
2 pkgs yeast (1 use 2 Tbsp)
1c lukewarm water
7-8c flour

Combine 2c hot water, sugar, shortening, and salt in a large bowl. Stir to melt the shortening and dissolve the sugar and salt. Set aside to cool to lukewarm.
Dissolve yeast in 1c lukewarm water. Add to cooled shortening/sugar mix.
Mix in 4c flour and beat til well blended. Add the remaining flour to make a relatively stiff dough. Knead until well mixed.
Cover and let rise til doubled, apx 1hr
Punch down and divided into 4 balls.
pat each ball into a rectangle shape and roll up like a jelly roll. Place on greased cookie sheet. Score the top with a sharp knife (to make it look cool!)
Spray the top with cooking spray and allow to rise til double, apx 1 hr.
Bake at 400 degrees for 25min. Brush the top with melted butter.

(Rising time can be decreased by heating the oven to 125 then turning off. Place a shallow metal pan of water on the bottom rack and place bread dough in oven. They are usually ready for me to cook after about 20-30min. Remember to take them out before preheating the oven to 400)