French Bread

1 PKG. ACTVE DRY YEAST
2 TSP. SUGAR
2 TSP. SHORTENING
1 1/4 CUP LUKEWARM WATER
1 1/4 TSP. SALT
5 CUPS FLOUR
1 EGG, SEPARATED

MIX YEAST AND SUGAR, ADD 1/4 CUP WATER AND LET STAND A FEW MINUTES. STIR IN SHORTENING, BEAT SALT, 1 CUP WATE, AND 2 CUPS FLOUR TOGETHER UNTIL STICK, STIR IN YEAST MIXTURE. BEAT EGG WHITE UNTIL STIFF AND TURN INTO BATTER. ADD REST OF FLOUR GRADUALLY STIRRING AFTER EACH ADDITION. PLACE DOUGH UPON FLOURED BOARD, KNEAD GENTLY AND LET STAND UNTIL DOUBLED. KNEAD AGAIN AND PLACE IN GREASED BOWL. COVER AND LET STAND AGAIN UNTIL DOUBLED. KNEAD AND MAKE INTO LOAF OR BISCUITS, LET RISE, TO PRODUCE A ROUGH CRUST FOR BREAD, LIGHTLY SLASH TOP ABOUT 6 TIMES DIAGONALLY. IF MAKING ROLLS, PLACE AT LEAST 2 INCHES APART. COAT LOAF LIGHTLY WITH EGG YOLK MIXED WITH 1 TBSP. WATER. BEFORE BAKING ALLOW TO RISE UNTIL DOUBLE. WHEN HALF BAKED BRUSH WITH EGG YOLK.

BAKE AT 375 DEGREES FOR ABOUT 40 TO 45 MUNUTES.