INGREDIENTS

INSTRUCTIONS

Measure warm, not hot, water into bowl.  Sprinkle dry yeast over water;
stir until dissolved.  Add sugar, salt, and 3 cups flour. Stir to mix; then
beat until smooth. Stir in 3 cups more flour.
Turn dough out onto lighlty floured board.  Knead until smooth and elastic,
about 10 minutes.  Place in greased bowl, and brush the top with soft
shortening. Cover. Let rise in warm place, free from draft, until doubled
in bulk, about 1 hour.
Punch dough down and turn out onto lightly floured board. Divide dough in
half.  Form each half into a roll about 10 inches long. Cover and let rest
5 minutes. Cut into 10 equal pieces and form into smooth balls. Place balls
about 3 inches apart on a lightly greased baking sheet. With scissors, make
a cross 1/2 inch deep in the top of each roll by making two snips at right
angles to each other. Cover and let rise until doubled.
Bake at 425 degrees for 15 ot 20 minutes.  Remove from oven. Brush rolls
with egg white and reutrn to oven for 2 minutes. Remove from baking sheet.
Serve either hot or cold.
Note: This makes a crusty roll very similar to the long loaves found in
France.
SOURCE: Southern Living Magazine, December, 1972. Typed for you by Nancy
Coleman.

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