1
Measure the sugar, salt and shortening into a large bowl; pour boiling water over and stir until shortening is melted. Add 3/4 cup cold water and cool to lukewarm.
2
Dissolve 1 tsp sugar in the 1/4 cup warm water and sprinkle yeast over. Let stand 10 minutes, then stir briskly with a fork. Add to lukewarm water mixture and stir.
3
Stir in 2 cups flour and beat until smooth.
4
Gradually add 4 cups remaining flour to form a stiff dough, working in the last of the flour with a rotating motion of the hand.
5
Turn dough onto a lightly floured board and knead until smooth and elastic, 8 - 10 minutes. Place dough in lightly greased warm bowl; grease top of the dough by turning it over once or twice in the bowl.
6
Cover bowl with a clean towel. Let rise in a warm place until double in size, about 1 1/2 hours.
7
Punch down risen dough. Turn onto lightly floured surface, cover and let rest 10 minutes. Divide dough into two portions. Shape into loaves by rolling each portion into a 7" x 16" rectangle. Roll lengthwise as for jelly roll. Seal the edges well and taper the ends to form an oblong. Place on greased baking sheets, seam side down let rise until doubled, about 1 hour. Brush the loaves with a mixture of slightly beaten egg white and 1 Tbsp water. Then with sharp knife make diagonal slashes across the tops every 2 1/2" or 3". Bake in a preheated hot oven 400F for about 30 minutes. Reduce heat to 350F and bake 20 minutes longer.
