7 c. flour
2 1/2 c. water
1 tbsp. salt
1 tbsp. sugar
1 tbsp. shortening
1 pkg. yeast (or 1 tbsp.)
1 egg white
Cornmeal

In saucepan, heat water, salt, sugar, shortening until shortening melts. Cool to lukewarm. In large bowl, blend 3 cups flour with yeast. Beat in liquid. Blend in flour as needed until texture is right. Turn onto floured board. Knead 8 to 10 minutes; add flour as needed. Place in greased bowl, let rise 1 hour. Punch down, let rest while greasing cookie sheet. Sprinkle pan with cornmeal. Cut dough in half. Roll each with rolling pin to about 8 x 12 inches. Roll up like jelly roll. Pinch ends and seams, place seam side down. Brush with beaten egg white. Sprinkle with poppyseeds or sesame seeds. Cut diagonal slashes with sharp knife. Let rise 15 to 20 minutes. Brush gently with egg white. Bake in preheated 350 degree oven for 15 to 20 minutes. Remove, brush with egg white. Bake until golden brown, 15 to 20 more minutes.