1 pkg. dry yeast
1 tbsp. shortening
2 tsp. salt
1 tbsp. sugar
6 c. (approximately) all-purpose flour
1 egg white

Sprinkle yeast on 1/4 cup warm water. Let stand a few minutes, then stir until dissolved. Pour 1 cup boiling water over the shortening, salt and sugar, in a large bowl. Add 3/4 cup cold water and cool to lukewarm. Add yeast and gradually beat in enough flour to form stiff dough. Turn out on floured surface and knead until smooth and satiny.

Put in greased bowl, cover and let rise 1 1/2 hours. Shape into 2 loaves 14 inches long. Put on greased cookie sheets and brush with foamy egg whites. Slash three times across width of loaves. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees and bake 20 minutes.