3 c. water
1 tbsp. sugar
1 tbsp. salt
7-7 1/2 c. all-purpose flour
2 pkgs. active dry yeast
Yellow corn meal
1 egg white, beaten until foamy

In small saucepan combine water, sugar and salt. Heat until warm (115-120 degrees). In large mixing bowl combine warm water mixture, 3 cups flour and yeast. Beat at low speed of electric mixer until well blended. Beat on high for 2 more minutes.

With wooden spoon stir in enough remaining flour to make soft dough. Turn dough onto floured surface. Knead 10-15 minutes. Add remaining flour until dough is smooth and elastic. Place in greased bowl, turn over once. Cover, let rise in warm place until doubled (about 1 hour).

Grease pan (French bread pan recommended). Sprinkle pan with cornmeal. Punch dough down; divide in half. Roll one half out on floured surface. Roll into 15x10-inch rectangle. Starting with long edge, roll up tightly. Punch edge of roll to seal taper ends of loaf. Repeat with remaining dough.

Place loaves seam side down in pans. Cut 6 shallow diagonal slashes in top of each loaf. Brush tops and sides with egg white; reserve remaining egg white. Cover; let rise in warm place until doubled (about 1 hour).

Preheat oven to 375 degrees. Bake loaves for 20 minutes. Brush with remaining egg whites. Bake 15-20 minutes longer until golden brown.