Ingredients: |
Ingredients: 6 c. all-purpose flour, 2 1/2 (.25 ounce) packages active dry yeast
1 1/2 t. salt, 2 c. warm water, 1 T cornmeal, 1 egg white, 1 T. water
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Directions: |
Directions:In a large bowl, combine 2 c. flour, yeast and salt. Stir in 2 c. warm water, and beat until well blended using a stand mixer witha dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8-10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into a large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 T. water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 in deep across the top of each loaf. Bake in a preheated 375 degree oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 -20 minutes, or until bread tests done. Cool on wire rack. |
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