2 1/4 c. warm water
2 pkg. dry yeast
2 tbsp. sugar
1 tbsp. salt
3 tbsp. butter
5-5 1/2 c. sifted flour
Cornmeal
Salad oil (not olive oil)
1 egg white
1 tbsp. cold water

In a large mixing bowl, dissolve yeast in warm water. Add sugar, salt and butter. Stir in 2 cups flour, beat well with beaters (electric or hand) until smooth; 1-2 minutes. Add 1 cup flour and beat with a wooden spoon until smooth. Work in enough flour to make a soft dough. Turn onto a floured board, and knead until elastic and smooth (about 10 minutes). Cover with plastic wrap, then towel, let rest on board for 20 minutes. Punch down, divide in half.

On a lightly floured board, roll each portion into a 15 x 10 inch rectangle, beginning at the 15 inch side, roll up tightly toward you. Seal edges by pinching together; taper ends by rolling gently back and forth. Place loaves on a large, greased cookie sheet sprinkled with cornmeal. Brush loaves with oil. Place plastic wrap over top of pans to cover loosely, do not tuck wrap under the pan. Refrigerate 2-24 hours.

When ready to bake, remove loaves, carefully take off wrap. Let stand 10 minutes. With a greased toothpick, puncture any air bubbles. With a razor blade, make 4 diagonal cuts on top of loaves. Bake at 450 degrees for 25 minutes. Remove and brush each loaf with beaten egg white and water. Bake 5 minutes longer.