2 packages active dry yeast (or 2 tsp. regular yeast)
2 1/2 c. warm water
1 tbl. salt
1 tbl. butter melted
7 cups flour (all-purpose or bread)
2 tbl. cornmeal
1 egg white
1 tbl. cold water
- Dissolve yeast in warm water in mixer bowl. Add salt, butter, and flour. Attach bowl and dough hook to mixer. Knead on Speed 2 for about two minutes (N.B. - speeds vary by mixer; this was for the Kitchen Aid Professional Six Quart, but I use a 20-year-old Sunbeam Mixmaster with the dough corkscrews on Speed 2 Stir-Knead and it works just fine) until it forms into a ball.
- Place dough ball in greased bowl, turning to grease top. Cover. Let rise in warm place about one hour or until doubled.
- Punch dough down and divide in half. Roll each half into12x15 rectangle. Roll dough tightly from longest side into two loaves. Place on greased baking sheets dusted with the cornmeal. Cover. Let rise in warm place about one hour or until doubled.
- With sharp knife, make four diagonal cuts on top of each loaf. Beat egg white and water together and brush each loaf with mixture. Bake at 450 degrees for 25 minutes or until golden brown (N.B. - we only bake ours 15 minutes, which is more than plenty).
- Remove from oven, let cool, slice and serve. Enjoy!