1 1/2 pk Active dry yeast
1 tb Granulated sugar
2 c Warm water (100-115 deg.)
1 tb Salt
5 c All-purpose or hard wheat
-flour plus 1 cup if necess.
3 tb Yellow cornmeal
1 tb 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.
From the recipe files of Suzy.Q
Yields
2 Loaves