1 pkg. active dry yeast or 1 cake compressed yeast
1/4 c. water
1 envelope onion soup mix
2 c. water
2 tbsp. sugar
1 tsp. salt
2 tbsp. grated Parmesan cheese
2 tbsp. shortening or salad oil
6 to 6 1/2 c. sifted flour
Cornmeal

Soften dry yeast in 1/4 cup warm water or compressed yeast in lukewarm water. Combine soup mix and two cups water; simmer covered 10 minutes; add sugar, salt, cheese, and shortening and stir. Cool to lukewarm. Stir in 2 cups flour and beat well. Stir in yeast. Add enough of remaining flour to make a moderately stiff dough. Turn out on lightly floured surface. Cover; let rest 10 minutes. Knead until smooth and elastic 8 to 10 minutes. Place in lightly greased bowl, turning once to grease surface.

Cover let double in warm place 1 1/2 hours. Punch down, divide in half. Cover and let rest 10 minutes. Shape in 2 long loaves tapering ends. Place on greased baking sheet sprinkled with cornmeal. Gash 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 1 egg white and 1 tablespoon water. Bake 10 to 15 minutes longer.