2 pkgs. active dry yeast
1 tbsp. salt
2 c. lukewarm water
7 - 7 1/2 c. all purpose flour
1 egg white

Dissolve yeast in warm water. Combine salt and water; beat in 2 cups flour. Blend in softened yeast; stir in 4 1/2 to 5 cups flour or enough to make moderately stiff dough. Turn out on lightly floured surface, knead 10 to 15 minutes, working in remaining 1/2 cup flour.

Place in greased bowl, turning to grease surface. Cover and let rise until double, about 1 hour. Punch down, rise until double, 30 to 45 minutes. Turn out on lightly floured surface. Divide in 2 portions. Cover and let rest 10 minutes. Roll each loaf into 15"x12" rectangle. Roll up slightly, beginning at long side, sealing well as you roll. Taper ends if desired.

Place each loaf diagonally, seam side down on greased cookie sheet. With sharp knife lash each loaf diagonally every 2 1/2", 1/4" deep. Beat egg white until foamy and add 1 tablespoon water. Brush over tops and sides of loaves.

Bake at 375 degrees until light brown, about 20 minutes. Brush again with egg white mixture and bake 15 to 20 minutes until done. Makes 2 loaves.