4 yeast, dissolved in 2 c. water (warm)
4 more c. warm water
1/3 c. sugar
2 tbsp. salt
4 tbsp. shortening (any kind), melted
About 12 c. flour
1 egg white, mixed with 1 tbsp. water
Cornmeal

Dissolve yeast, add water, sugar, salt and shortening. Add 3 cups flour and beat until smooth. Add remaining flour and hand knead about 6 to 8 minutes. Place in greased bowl. Let rise about 35 minutes. Punch down. Grease 3 large cookie sheets. Sprinkle bottoms with cornmeal. Shape into long loaves and place 2 loaves on a cookie sheet (several inches apart). Carefully glaze with egg white mixture and sprinkle sesame or poppy seed after slitting tops lengthwise. Let rise again until double. Bake at 400 degrees for about 30 minutes. Makes 6 loaves.