1 pkg. yeast
1/4 c. water
1 env. onion soup mix (Wylers is best - if you use Lipton, don't add salt to the bread)
2 c. water
2 tbsp. sugar
1 tsp. salt (omit if using Lipton soup mix)
2 tbsp. grated Parmesan cheese
2 tbsp. oil
6 to 6 1/2 c. sifted all-purpose flour

Soften yeast in 1/4 cup warm water. Combine soup mix with water; simmer 10 minutes. Add sugar, salt, cheese and oil and stir; LET COOL TO LUKEWARM. Stir in yeast; add enough of the flour to make moderately stiff dough. Knead until smooth and elastic.

Place in a lightly greased bowl, turning once to grease surface. Cover - let double in warm place (1 1/2 hours). Punch down; divide in half. Cover; let rest 10 minutes. Shape in 2 long loaves (French bread).

Place on greased baking sheet or baking tiles; sprinkle with corn meal. Slit tops diagonally 1/8 to 1/4 inch deep. Cover; let almost double (about 1 hour). Bake at 375 degrees for 20 minutes. Brush with mixture of egg white and 1 tablespoon water. Sprinkle with sesame seeds. Bake 10-15 minutes longer.