French Bread

1 package  active dry yeast   

1 1/4  cups  warm water (105º to 115º)   

1 1/2  teaspoons  salt   

1  tablespoon  shortening  

3 1/2 cups  all-purpose flour (3 1/2 to 4 cups)   

1 tablespoon  cornmeal                       

Cold water   

1 egg white  

2 tablespoons  cold water

method;
Dissolve yeast in warm water in large mixing bowl. Stir in salt, shortening and 1 1/2 cups of the flour. Beat with spoon until smooth. Mix in enough remaining flour (first with spoon, then by hand) to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 1/2 to 2 hours. (Dough is ready if indentation remains when touched.)

Punch down dough; round up and let rise until almost double, about 45 minutes. Punch down; cover and let rest 15 minutes. Sprinkle with cornmeal. Roll dough into rectangle, 15 × 10 inches. Roll up tightly, beginning at 15-inch side. Pinch edge firmly to seal. Roll gently back and forth to taper ends. 

Place loaf on lightly greased cookie sheet. If desired, make 1/4-inch slashes across loaf at 2-inch intervals. Brush with cold water. Let rise about 1 1/2 hours. Brush with cold water.

Heat oven to 375º. Bake 20 minutes. 

Beat egg white and  2 tablespoons cold water slightly; brush over loaf. 

Bake 25 minutes longer.

Remove from cookie sheet; cool on wire rack.