French Bread

Directions: Sprinkle 1 pkg dry yeast on 1/4 c luke warm water in a small bowl. Let stand 5 minutes and stir until dissolved. Pour 1 C boiling water over 1 Tblsp butter, 2 tsp salt, & 1 tblsp sugar in a large bowl. Add 3/4 C cold water, stir and let cool until lukewarm. Stir in yeast. Gradually beat in enough flour to form a stiff dough (6 c more or less). Turn out on a floured board and knead until smooth and satiny, adding more flour if necessary. Dump in a large greased bowl, oil the top, cover with a towel and let rise until double in bulk. Beat down and shape into two oblong loaves about 14" long. Place on a greased baking sheet and let rise until double. Beat 1 egg white frothy and brush the tops of the loaves. With a razor make 3 slashed across tops. Bake at 425 deg for 30 minutes. Reduce heat to 350 deg and bake 20 minutes more until well browned. Break bread away from pans to cool.