6 cups of "Better for Bread" (Pilsbury) bread flour(or you can use all-purpose)
2&1/2 (.25oz) packages active dry yeast
1&1/2 tsp. of kosher salt(reg. salt would do, but I am hooked on koshar salt)
pinch of sugar
2 cups of warm water-110* (45c) (I use whey instead of water, so much better in bread making)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
In a large mixer bowl, combine 2 cups of flour, yeast, salt & sugar. Stir in the whey (or water) and beat until well bleneded using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8-10 minutes total. Shape into a ball. Place dough in a greased bowl and turn once. Cover and let rest in warm place until doubled..about 2 hours or so.
Punch dough down and divide in half. Turn out onto lightly floured surface. Cover, and let rest for 10 minutes. Roll out each half into large rectangle. Roll up, starting from the long side. Moisten edge with water and seal. Taper ends.
Grease LARGE baking sheet. (Bread is long, I use a bread stone to bake on)Sprinkle your stone or sheet with the cornmeal. Place loaves, seam side down, on the prepared sheet. Lightly beat egg white with the 1 tablespoon of water and brush on loaves. Cover with a damp cloth (cheese cloth works wonders) Let rise until nearly doubled 35-40 minutes
With a sharp knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf. Bake in preheated oven at 375* (190 C) for 20 minutes. Brush with egg white mixture at the end of 20 minutes. Bake for an additional 15-20 minutes. or until bread test done. If you need to, cover the breads loosely with foil to prevent over browning. Remove from sheet, cool on wire rack.
ENJOY!
