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Ingredients:
2 packages yeast
1 3/4 cups warm water
5 cups bread flour
1 tbl.
salt
1 tbl. sugar
1 tbl. butter
cornmeal
corn oil
1 egg white
1 tbl. cold water
Instructions:
Dissolve yeast in warm water and put aside.
In large bowl, place 3 cups
flour, salt, sugar, butter and yeast.
Mix, adding flour to form a soft dough.
Knead on floured surface until dough is
smooth and elastic, about 10 minutes.
Cover with plastic wrap and let sit 20 minutes.
Divide dough in half.
Roll
each half into 10X15 inch rectangles.
Roll long ends in jelly roll fashion and pinch seams and ends together to seal.
Sprinkle
cornmeal on baking sheets.
Place loaves on baking sheets, seams down and cover with plastic wrap.
Refrigerate for 2
hours.
After refrigeration, uncover dough and let stand 10 minutes.
Slash each loaf top 3-4 times, 1/4 inch deep with
sharp knife.
Bake at 425 degrees for 20 minutes.
Brush with mixture of egg white and water.
Bake 5 minutes more until
golden brown.
Cool on wire racks.
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Copyright
©
2001 Complete Control & Consulting Inc.