Dad's French Bread

My dad learned to make this bread on his mission. It's really crusty on the outside and soft on the inside. Perfect!

Makes 4 loaves or 16 big rolls

10 c. flour
2 T. yeast dissolved in 1/2 c. hot water
3 T. sugar
4 t. salt
3 1/2 c. Hot water
1 egg white

Mix all ingredients, except egg white, and stir until moistened. Pour out and knead for 10 minutes or until dough is soft and smooth. Let rise in large buttered bowl for 1 1/2 hours. Punch down. Divide into 4 equal slices. For loaves, flatten each piece into a rectangle and roll into a loaf, pinching the crease shut. Place crease-side down on greased sheet. Let rise for 20 minutes. Mix 1 egg white with 1/2 c. water and brush the loaves. Make diagonal (1/2 inch deep) cuts with a sharp knife in the top of each loaf. Bake at 375 for 15 minutes. Brush with egg white mixture once again. Bake 15 more minutes until golden brown. French bread must be eaten the same day or frozen for future use.

For rolls, follow the same directions as for loaves. Once the loaves are rolled and formed, cut each loaf into 4 equal pieces. Brush with egg mixture and bake as directed preceding.