INGREDIENTS:

2 pkg. yeast
3 c. warm water
1 1/2 tbsp. salt
8 c. unbleached white flour
Oil
Cornmeal
1 egg white mixed with 1 tbsp. cold water

DIRECTIONS:

Mix yeast, water, salt and 3 cups flour in large bowl. Beat on medium speed 2 minutes. Add 2 cups flour and beat 2 minutes. Add 2 cups flour and set aside 1 additional cup. Mix dough by hand and add more flour if necessary until dough is stiff. Knead 8 to 10 minutes. Dough must be smooth and very bouncy. Grease a large bowl with oil. Put dough in, then turn dough over to grease both sides. Cover, put in a warm place to rise until doubled.
Punch down and divide into 2, 3 or 4 parts depending on which size loaf desired. To form into a long loaf, flatten dough into a rectangle 3/4 the length of baking sheet. Start with long end and roll tightly. Tuck ends under. Sprinkle baking sheet with cornmeal. Put loaves on sheet, cover and let rise 30 minutes.

Slash top of loaves with sharp knife. Brush with egg white and water. Put in cold oven and set a pan of VERY HOT water on bottom oven rack. Turn oven on to 400 degrees. Bake 35 to 40 minutes, until loaves are brown and they have a “hollow” sound when tapped.

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