|Warm water||1 1⁄2 Cup (24 tbs)|
|Dry yeast||2 Tablespoon|
|All purpose flour||6 Cup (96 tbs)|
|Salt||1 1⁄2 Teaspoon|
Measure 1 1/2 cups water into large bowl, and add yeast and sugar.
Stir, and let stand until yeast is dissolved.
Sift 1 1/2 cups flour with salt, and add to yeast.
Beat until mixture is smooth.
Stir in more flour (about 2 cups) with wooden spoon, then by hand.
Knead in remaining flour until dough is smooth and elastic (about 6 minutes).
Place ball of dough in warm oiled bowl, turning it over once to oil top.
Let rise until doubled (about 1 hour).
Punch down, and roll into 2 rectangles 6" x 10".
Roll each tightly as for jelly roll, rolling up from the long side.
Dampen and seal edges.
Roll back and forth to lengthen loaf and taper ends.
Loaves should be about 12 inches long and 2 1/2 inches thick.
Place side by side 2 inches apart on lightly greased 15" x 10" cookie sheet that has been sprinkled with cornmeal.
For appearance, gash tops in several places, cutting 1/4 inch deep.
Brush with cold water, and let stand uncovered in warm place 1 hour or until doubled.
Brush again with water, and bake at 375°F for 15 minutes.
Beat 1 egg white slightly with 1 tablespoon water, and brush 1/2 of mixture over loaves.
Continue baking 10 minutes.
Brush again with egg white mixture, and bake until golden brown (about 10 more minutes).