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1
Pour yeast, 1 tablespoon (first tablespoon) sugar, and the lukewarm water in a bowl.
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2
Let sit
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3
In the meantime mix melted shortening, remaining two tablespoons sugar, all of the salt, the scalded milk, and two cups of the flour.
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4
Mix until smooth.
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5
Add the yeast mixture.
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6
Alternately add the rest of the flour (including semolina) and hot water.
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7
Knead on a floured surface for about five minutes ( I did mine for about 10 or until my arm fell off since I am a slow kneader- you should be able to tell by how well your bread stretches).
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8
Put in a BUTTERED bowl and let rise in a warm place until double in size (Mine rose for 50 minutes in an oven on the warm setting).
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9
Punch down in order to shape into three loaves and brush with beaten egg.
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10
Let loaves rise on BUTTERED baking sheets until double in size.
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11
Optional- slit with scissors at 45 degrees and brush again with egg before baking.
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12
Bake at 375 for about 40 minutes or until the tops are golden brown.
