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