FRENCH BREAD

Follow either recipe for White Bread, above, omitting sugar and shortening. Divide dough into 4 equal parts and shape into long, narrow loaves. Place on greased pans, far apart. Splash 1/8 inch deep through top of loaf, lengthwise. Brush with beaten egg white mixed with water. When doubled in bulk, bake in hot oven, 400 degrees F, for first 15 minutes, then 350 degrees F, until crisp and well-browned.