1 1/2 pk Active dry yeast
1 T Granulated sugar
2 c Warm water (100-115 deg.)
1 T Salt
5 c All-purpose or hard wheat
-flour plus 1 cup if necess.
3 T Yellow cornmeal
1 T Egg white,mixed with 1Tbl.
-cold water
Source: Beard on Bread
Combine the yeast with sugar and warm water in a large bowl and allow
to proof. Mix the salt with the flour and add to the yeast mixture, a
cup at a time, until you have a stiff dough. Remove to a lightly floured
board and knead until no longer sticky, about 10 minutes, adding flour
as necessary. Place in a buttered bowl and turn to coat the surface with
butter.
Cover and let rise in a warm place until doubled in bulk..1 1/2-2 hrs.
Punch down the dough. Turn out on a floured board and shape into two
long, French bread-style loaves. Place on a baking sheet that has been
sprinkled with the cornmeal, but NOT buttered. Slash the tops of the
loaves diagonally in two or three places with a single edge razor blade
or sharp knife, brush the loaves with the egg white wash. Place in a
COLD oven, set the temperature at 400 degrees, and bake 35 minutes, or
until well browned and hollow sounding when the tops are tapped.
