7 to 7 1/4 c. all-purpose flour
2 pkgs. active dry yeast
2 1/2 c. water
1 tbsp. sugar
1 tbsp. salt
1 tbsp. shortening
Yellow cornmeal
1 egg white
1 tbsp. water

In large mixer bowl combine 3 cups of the flour and the yeast. Heat the 2 1/2 cups water, sugar, salt and shortening just until warm (115 to 120 degrees), stirring constantly to almost melt shortening. Add to dry mixture. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. By hand, stir in enough of remaining 4 1/4 cups flour to make a soft dough.

Knead on floured surface 10 to 12 minutes or until smooth. Shape into ball. Place in greased bowl; turn once to grease surface. Cover; let rise 1 to 1 1/2 hours or until double.

Punch down; divide in 18 pieces. Cover; let rest 10 minutes. Shape each piece of dough into an oval 5 inches long. Pull and twist ends slightly. Place on greased, cornmeal-sprinkled baking sheets. Make lengthwise cut 1/4 inch deep on top of each.