In a large bowl, thoroughly mix 2 cups flour, sugar, salt and yeast. Add water and beat at medium speed of electric mixer for 2 minutes scraping bowl occasionally.
Gradually stir 3 ½ cups more flour or enough flour to make a soft dough. Sprinkle remaining ¼ cup flour on bread or pastry cloth.
Turn dough out on floured surface and knead until smooth and satiny, 5 to 10 minutes. Shape into small ball. Place in greased bowl, turning once to grease top.
Cover and let rise in a warm place (80-90 degrees) until double (about 1 hour). Punch down, divide into halves. Shape each half into a ball. Cover and let rest 5 minutes.
Rub a little shortening on palms of hands to form a long slender loaf about 3 inches in diameter. Start rolling at the center and gently work hands toward end of loaf, repeating until loaf is shaped.
Place loaves 4 inches apart on lightly greased baking sheet. With a sharp knife, cut diagonal gashes about ¼ inch deep and bout 1 ½ inches apart into top of each loaf.
Cover and let rise until a little more doubled (about 1 hour). Bake in moderately heat oven (425 degrees) 25 to 35 minutes. Remove from oven, brush with egg white. Return to oven for 2 minutes. Remove from baking sheet and cool on racks.
