1/4 c. warm water
2 pkg. yeast
2 tbsp. sugar
1 tbsp. salt
3 tbsp. oil
5 1/2 to 6 1/2 c. unsifted flour
Cornmeal
Additional cooking oil
1 egg white
1 tbsp. cold water

Stir yeast into warm water. Add next 3 ingredients. Stir in 2 cups flour. Beat until smooth. Add another cup flour and beat with spoon until smooth, at least 100 strokes. Work in more flour and turn onto bread board. Knead 8-10 minutes. Cover with plastic wrap, then towel. Let rest on the board for 20 minutes.

Divide dough in half. Roll each into a 10 x 15 inch rectangle. Starting at the 15 inch side, roll up tightly, sealing edges. Grease large cookie sheet and sprinkle with cornmeal. Brush loaves with oil. Place plastic wrap loosely over the loaves and refrigerate 2 to 24 hours. Let loaves stand at room temperature 10 minutes. Puncture any gas bubbles with a greased toothpick. Make 4 diagonal cuts on top of each loaf.

Bake at 425 degrees for 25 minutes. Remove from oven. Brush with egg white mixed with cold water. Return to oven for 5 more minutes.