|All purpose flour||7 1⁄4 Cup (116 tbs)|
|Active dry yeast||1⁄2 Ounce (2 Packages)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
In large mixer bowl combine 3 cups of the flour and the yeast.
Heat 2 1/2 cups water, sugar, 1 tablespoon salt, and shortening just till warm (115-120°), stirring constantly to melt shortening.
Add to dry mixture.
Beat at low speed with electric mixer for 1/2 minute, scraping bowl.
Beat 3 minutes at high speed.
By hand, stir in enough remaining flour to make a soft dough.
Knead on floured surface till smooth (10 to 12 minutes).
Shape into ball.
Place in greased bowl; turn once.
Cover; let rise till double (1 to 1 1/2 hours).
Punch down; divide in half.
Cover; let rest 10 minutes.
Roll each half to 15x12-inch rectangle.
Roll up tightly from long side; seal well.
Place each diagonally, seam side down, on greased baking sheet sprinkled with cornmeal.
Gash tops diagonally every 2 1/2 inches, 1/8 to 1/4 inch deep.
Beat egg white just till foamy; add 1 tablespoon water.
Brush tops and sides of loaves.
Cover; let rise till double (about 1 hour).
Bake at 375° till light brown, about 20 minutes.
Brush again with egg white mixture.
Bake 20 minutes longer.
Remove from sheets; cool.