Instructions: Place warm water in large, warm bowl. Sprinkle in yeast and stir until dissolved. Add tomato juice, sugar, shortening, salt and 2 cups flour, then blend well. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface and divide in half.

Roll each half to 12- 7 inch rectangle. Beginning at long end of each, roll up tightly as for jelly roll. Pinch seams and ends to seal. Gently roll back and forth to taper ends. Place, seam sides down, on large greased baking sheet.

Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Brush with egg white. With sharp knife, make three diagonal slashes, about 1/4 inch deep, on each loaf. Bake at 400 degrees F for 20 to 25 minutes or until done. Remove from sheet and cool on wire racks.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.