2 c. very warm water
1 pkg. yeast
1 tbsp. salt
2 eggs, lightly beaten
2 tbsp. salad oil
7 c. flour

In large mixing bowl, mix warm water and yeast. Stir with wooden spoon until dissolved. Mix in salt, eggs and oil. Add flour - about 5 cups at first, then stirring in about 1 1/2 cups more. Turn onto floured surface and knead about 15-25 minutes, adding more flour as dough takes it up. Place in large greased bowl, turning to grease top also. Cover with cloth and let rise until doubled in warm place. Punch down and let rise again until doubled. Form into 2 long loaves and place on cookie sheet which has been greased and sprinkled with cornmeal.

Slash loaves diagonally and brush with mixture of 1 egg white and 1 tablespoon water. Let rise until doubled. Bake at 375 degrees for 30-45 minutes or until loaves are golden brown and sound hollow when tapped. Freezes well.