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2 pkg. active dry yeast (or equivalent)
1/2 c. warm water
2 tsp. salt
2 c. warm water
6 - 7 cups flour
1 lg. egg white
1 Tbsp. water
Soften yeast in 1/2 c. warm water in non-metallic bowl and let stand
about 10 min.
till bubbly. In large bowl, dissolve salt in
warm water and blend in yeast mixture.
Start mixing in flour, enough to make a moderately stiff dough. Turn
out onto
lightly floured surface and knead about
10 min. Form dough into ball and place in greased bowl. turn dough to
grease all surface. Cover and let rise till doubled (about 1 hr.).
Punch dough down and turn out on lightly floured surface. Divide into
2 portions and let rest about 10 min. Shape dough into rectangles and
roll into loaves, sealing seams well.
Lightly grease baking sheet and sprinkle with cornmeal. Place loaves
on baking sheet.
Beat 1 egg white till foamy and add 1 Tbsp. water. Brush tops of loaves,
or for crisp crust,
brush only with water. Cover with damp cloth not touching loaves and
let rise till double.
Bake at 375 degrees till light brown, about 20 min. Brush with egg white
or water and bake
15-20 min. till done. When done, bread will sound hollow when tapped.
Recipe by Alice Gidney
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