French Bread

makes 2 loaves

5 1/2 cups flour
1 tbsp sugar
2 tsp salt
2 tbsp (packages) yeast
2 cups hot water (125-130 degrees F)
1 tbsp water
1 egg white

Set aside 1 cup flour. In a large bowl, mix remaining flour, sugar, salt and yeast.
Stir hot water into dry mixture.
Mix in enough reserve flour to make soft dough.
On lightly floured surface, knead until smooth and elastic, about 8-10 minutes.
Cover and let rest for 10 minutes.
Divide dough in half.
Roll out the dough to a 10 x 15 inch rectangle then roll up like a jelly roll, tapering ends.
Pinch seam and the ends to seal.
Place seam-side down onto greased baking sheet.
Repeat with remaining half of dough.
Cover and let rise in warm, draft-free place until doubled in size, about 35-40 minutes.
With a sharp knife, make 4 diagonal cuts on top of each loaf.
Combine egg white and 1 tbsp water; brush on loaves.
Bake at 425 for 20-30 minutes or until done.
Remove immediately from baking sheet and cool on wire rack.