No Fail French Bread

This recipe comes from my grandmother's ward's cookbook from a million years ago (which is probably more like 1977, but that might as well be a million years ago). I like to use this recipe for sandwich loaves because the crumb and the sponginess make for easy slicing.  It makes two large, delicious, versatile loaves.  

Combine and set aside:
1/2 cup warm water
2 Tbs yeast

Combine and add to water/yeast mixture:
2 cups warm water
1/3 cup melted shortening (or oil, or butter)
3 Tbs sugar

1 Tbs salt

Add:
3 cups flour

Mix until smooth. Let it rest for 10 minutes and then stir again. Continue resting/stirring for one hour.

Add:
3 cups more flour, or just enough flour to be able to knead it.

After kneading, divide the dough in half and shape it. Place it on a greased baking sheet or bread pan. (Optional: Glaze top with one egg white and slice the top three times diagonally.) Let it rise until doubled. Bake for 35 minutes at 400 degrees. Remove it from the bread pan to cool.