1 package active dry yeast or 1 cake compressed yeast
1/4 cup warm water
1 envelope onion soup mix
2 cups water
2 tablespoons granulated sugar
1 teaspoon salt
2 tablespoons grated Parmesan cheese
2 tablespoons shortening or vegetable oil
6 to 6 1/2 cups sifted enriched flour
Cornmeal

Soften dry yeast in the 1/4 cup warm water or compressed yeast in lukewarm water.

Combine soup mix and the 2 cups water; simmer covered 10 minutes.

Add sugar, salt cheese and shortening. Stir. Cool to lukewarm.

Stir in 2 cups of the flour and beat well. Stir in yeast. Add enough of the remaining flour to make a moderately stiff dough. Turn out on lightly floured surface. Cover and let rest 10 minutes.

Knead until smooth and elastic (8 to 10 minutes).

Place in a lightly greased bowl, turning once to grease surface. Cover and let double in warm place (1 1/4 to 1 1/2 hours).

Punch down; divide in half. Cover and let rest ten minutes.

Shape into 2 long loaves, tapering ends. Place on greased baking sheet sprinkled with cornmeal. Slash tops diagonally, 1/8 to 1/4 inch deep. Cover and let almost double (about 1 hour).

Bake at 375 degrees F for 20 minutes.

Brush with mixture of one egg white and one tablespoon water. Bake 10 to 12 minutes longer or until done.