Bread: Little French Loaves (8 loaves)

1 envelope active dry yeast OR 1 cake compressed yeast
2 cups very warm water
6 cups sifted flour
2 T sugar
2 t salt
2 T soft shortening
corn meal
1 egg white
1 T cold water

Sprinkle or crumble yeast into water in large bowl.  Stir till dissolved.  Stir in 3 cups flour through shortening.  Beat till smooth.  Slowly beat in enough of remaining flour to make stiff dough.  Turn onto floured board, knead 5 mins, till smooth and elastic, adding only enough extra flour to keep from sticking.  Place in greased large bowl, turn to coat all over with shortening, cover w clean towel.  Let rise in warm place, away from  draft, 45 mins or until double.  Punch down, knead 1 min on board, divide into 8 even pieces.  Roll out 6 x 4".  Roll up, jelly roll fashion, tuck ends under. Grease large cookie sheet, sprinkle with corn meal.  Place loaves, seam side down, 2" apart.  Cover.  Let rise 30 mins till double.  Make diag cuts in top of each.  Beat egg white slightly w cold water in cup.  Brush part over loaf.  Place pan hot water on bottom shelf in oven, loaves on shelf above.  Bake 400 F 15 mins.  Brush with rest of egg, bake 15 mins till golden.  Cool on racks.