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Ingredients
- 5 1/2 to 6 cups all-purpose flour
- 2 packages active dry yeast
- 1 1/2 teaspoons salt
- 2 cups warm water (120-130 degrees)
- 1 egg white, lightly beaten
- 1 tablespoon water
Details
Servings 2
Preparation
Step 1
In a large bowl combine 2 cups of flour, the yeast, and salt. Add 2 cups warm water. Beat with an electric mixer on low speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a greased bowl, turning to grease dough surface. Cover; let rise in a warm place until double (about 1 hour)
Punch dough down. Turn dough out onto a lightly floured surface; divide in half. Cover; Let rest for 10 minutes. Meanwhile, lightly grease a baking sheet; sprinkle baking sheet with cornmeal.
Roll dough half into a 15 x 10 rectangle. Tightly roll up, starting from long side; seal well. If desired, pinch and slightly pull to taper ends. Place, seam sides down, on prepared baking sheet. In a small bowl stir together egg white and the 1 tablespoon water. Brush some of the egg white mixture over loaf tops. Let rise until nearly double in size (35 to 45 minutes)
Preheat over to 375 degrees. Using a sharp knife, make four 1/4 inch deep diagonal cuts across each loaf top. Bake 20 minutes. Brush again with egg white mixture. Bake for 15 to 20 minutes more or until bread sounds hollow when tapped. Immediately transfer bread to wire racks, cool.
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