2 pkg. yeast, soften in 1/2 c. warm water
1 tbsp. salt
2 c. lukewarm water
7 to 7 1/2 c. sifted all-purpose flour
1 egg white
1 tbsp. water

Combine salt and 2 cups lukewarm water. Beat in 2 cups flour. Blend in softened yeast. Stir in 4 to 4 1/2 cups flour. Turn out on floured board. Let rest, covered, 10 minutes. Knead about 7 minutes, using up rest of flour. Place in greased bowl and let rise, 1 1/2 hours until double. Punch down, let rise again 1 hour. Punch down, divide in two, let rest 10 minutes.

Roll out each to 15x12 inches and roll up tightly into long loaf. Place seam side down on greased baking sheet sprinkled with corn meal. Gash tops. Beat egg white. Add 1 tablespoon water. Brush on top. Rise until double 1 1/2 hours. Bake at 375 degrees for 20 minutes. Brush again. Bake 20 minutes more.