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1 pkg. active dry yeast
1 1/4 c. warm water
1 1/2 t. salt
1 T. shortening
3 1/2 -4 c. flour or unbleached flour
1 T. cornmeal
Cold water
1 egg white
2 T. cold water
Dissolve yeast in warm water in large mixing bowl.  Stir in salt, shortening and 1/2 c. of the flour.  beat with spoon until smooth.  Stir in enough remaining flour 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 with damp cloth; let rise in warm place until double, 1 1/2-2 hours.
Punch down dough; round up and let rise until almost double about 45 minutes.  Punch down; cover and let rest 15 minutes.  Lightly grease cookie sheet; sprinkle with cornmeal.  Roll dough into rectangle, 15×10 inches.  Roll up tightly, beginning at one of the long sides.  Pinch edge to seal, roll gently back and forth to taper ends.  Place loaf on baking sheet.  Make 1/4″ slashes across log at 2″ intervals or make one slash lengthwise.  Brush top of loaf with cold water.  Let rise uncovered about 1 1/2 hours.  Brush with cold water.  Heat oven to 375 degrees.  Bake 20 minutes.  Beat egg white and 2 T. water slightly; brush over loaf.  Bake 25 minutes longer.  Remove from cookie sheet; cool on wire rack.