5-5 1/2 c. flour (all-purpose)
1 tbsp. sugar
3 tsp. salt
1 pkg. active dry yeast
2 c. warm water
1 tbsp. shortening
1 egg white, slightly beaten
1 tbsp. water
Poppy seeds or sesame seeds

In large mixing bowl combine 2 cups flour, sugar, salt and yeast. Add warm water and shortening. Beat until smooth. Stir in remaining flour to form stiff dough. Knead on floured board until no longer sticky (about 5 minutes).

Place in greased bowl, turn, cover and let rise double (1 1/2 hours) punch down, shape into 2 loaves and place on greased cookie sheet. Cover, let rise until double (45 minutes).

Combine egg white and water; brush top. Sprinkle with seeds. Makes 3-4 slashes diagonally with knife about 1 inch deep. Bake at 375 degrees for 40-45 minutes.

Tip: For crustier bread, bake with shallow pan of water on lower rack.