2 pkgs. yeast
5 c. flour
1 tbsp. salt
1 tbsp. sugar
1 3/4 c. warm water
1 tbsp. softened butter
Cornmeal
Oil
1 tbsp. cold water

In a large bowl mix 1 1/2 cups of the flour, sugar, salt and yeast. Add butter. Gradually add the warm water to the dry ingredients. Beat for 2 minutes at medium speed, scraping bowl occasionally. Add 3/4 cup more of the flour. Beat on high for 2 minutes. Stir in enough additional flour to make a stiff dough (if dough is not stiff add about another 1/4 or 1/2 cup of flour). Knead dough on a lightly floured board for about 9 minutes or until smooth and dough is elastic.

Cover with towel for about 20 minutes. Divide dough into halves. Roll each half into oblong shapes approximately 15x10 inches long. Beginning at wide side, roll up tightly and pinch seam to seal. Taper ends by rolling gently back and forth.

Place on greased baking sheets sprinkled with cornmeal. Brush tops with oil. Cover loosely with plastic wrap. Refrigerate for 2-3 hours. (Dough may be made a day in advance of baking and kept in refrigerator.)

When ready to bake, remove from refrigerator and uncover dough carefully. Let stand at room temperature for 10 minutes. Make 3 or 4 diagonal cuts on top of each with very sharp knife.

Bake at 425 degrees for 20 minutes. Remove from oven and brush with the egg white mixed with cold water. Return to oven and bake until golden brown (approximately 6 to 9 minutes).