5 1/2 to 6 c. flour
1 tbsp. sugar
2 tsp. salt
2 pkgs. active dry yeast
1 tbsp. butter, softened
1 3/4 c. very warm tap water (120 to 130 degrees)
Cornmeal
Peanut oil
1 egg white
1 tbsp. water

In large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Add butter. Gradually add tap water to dry ingredients and beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. Add 3/4 of flour. Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic, then a towel. Let rest 20 minutes.

TO MAKE LOAVES: Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side roll up tightly, pinch seam to seal. Taper ends by rolling gently back and forth.

TO MAKE ROLLS: Divide dough into 6 equal pieces. Roll each piece into an oblong 8 x 5 inches. Beginning at wide side, roll up tightly; pinch seam to seal. Taper ends.

Place on greased baking sheets sprinkled with corn meal. Brush dough with peanut oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover carefully. Let stand 10 minutes. Make 3 to 4 diagonal cuts on top of each with Razor blade or sharp knife.

Bake at 425 degrees 15 minutes for rolls; 20 minutes for loaves. Remove from oven and brush with egg white mixed with cold water. Return to oven; bake 5 to 10 minutes longer until golden brown. Makes 2 loaves or 6 rolls.