Combine 1 tablespoon shortening, 1 tablespoon salt and 1 tablespoon sugar in large bowl. Add 1 cup boiling water. Add 1 cup cold water. Cool to lukewarm. Blend in 1 cake compressed yeast, crumbled or 1 package active dry yeast, dissolved as directed on package. Add gradually 5 1/2 to 6 cups flour, mix until well blended. Knead for 5 minutes.

Place in greased bowl and cover. Let rise in warm place until double in bulk, about 1 1/2 hours. Shape into 2 long oblong loaves. Let rise until double in bulk, about 1 hour. Brush with egg white. With sharp knife, cut across top 3 times. Bake in hot oven 425 degrees for 30 minutes. Reduce heat to 350 degrees and bake 30 minutes more.