| Directions |
| 1 |
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In a large bowl, combine 2 cups flour, yeast
and salt. Stir in 2 cups warm water, and beat until well blended
using a stand mixer with a dough hook attachment. Using a wooden
spoon, stir in as much of the remaining flour as you can.
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| 2 |
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On a lightly floured surface, knead in enough
flour to make a stiff dough that is smooth and elastic. Knead for
about 8 to 10 minutes total. Shape into a ball. Place dough in a
greased bowl, and turn once. Cover, and let rise in a warm place
until doubled.
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| 3 |
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Punch
dough down, and divide in half. Turn out onto a lightly floured
surface. Cover, and let rest for 10 minutes. Roll each half into
large rectangle. Roll up, starting from a long side. Moisten edge
with water and seal. Taper ends.
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| 4 |
|
Grease
a large baking sheet. Sprinkle with cornmeal. Place loaves, seam
side down, on the prepared baking sheet. Lightly beat the egg
white with 1 tablespoon of water, and brush on. Cover with a damp
cloth. Let rise until nearly doubled, 35 to 40 minutes.
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| 5 |
|
| With a very sharp
knife, make 3 or 4 diagonal cuts about 1/4 inch
deep across top of each loaf. Bake in a preheated
375 degrees F (190 degrees C) oven for 20 minutes.
Brush again with egg white mixture. Bake for an
additional 15 to 20 minutes, or until bread tests
done. If necessary, cover loosely with foil to
prevent over browning. Remove from baking sheet,
and cool on a wire rack. |
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