Hard Crust French Bread

Yield: 4 servings. In large bowl combine yeast, warm water, sugar and salt; stir until dissolved. Gradually add sifted flour and mix until well blended. knead 10 minutes on well floured surface until dough is smooth and satiny. Let rise in warm place until double in bulk. Punch down and place on floured surface. Knead 3 or 4 times to remove air and divide into 4 equal pieces. Shape into loaves,place in well greased pans. Slash tops and brush with egg whites. Let rise until double in bulk and bake 15 minutes in preheated 450 degree oven or 30 minutes at 350 dregrees. Remove from pans and cool. (Makes 4 loaves).