2 c. warm water, 100 degrees
1 pkg. active dry yeast
1 tbsp. sugar
2 tsp. salt
About 5 c. flour
1 beaten egg white, optional

Pour water into large bowl; sprinkle in yeast and stir until dissolved. Add sugar, salt and 3 cups flour. Stir to mix and then beat until smooth; stir in balance of flour. Sprinkle flour on board and knead until satiny and smooth about 5 to 7 minutes. Shape in a smooth ball. Rub bowl lightly with shortening. Press top of dough to bowl and then turn over. Cover with waxed paper and then a clean cloth.

Let rise until double (about 1 hour); punch down and divide in half. Put on floured board; cover and let rest 5 minutes. Shape loaves by gently rolling into long slender loaves. Put on cookie sheet (greased) about 4 inches apart. Cut gashes 3/4 inches deep, 1 1/2 inches apart on top of bread. Cover and let rise until a little more than doubled (1 hour).

Bake in hot oven, 425 degrees for 30 to 35 minutes. Remove from oven. Brush with egg white. Return to oven for 2 minutes. Remove from pan. Makes 2 loaves.