1 pkg. active dry yeast
1/4 c. lukewarm water
1 c. hot water
2 tbsp. granulated sugar
2 tbsp. butter
1 1/2 c. Sourdough Starter (see above)
2 tsp. salt
2 tsp. white vinegar
4 to 5 c. unbleached white flour
1 tbsp. cornmeal
1 egg white
1 tbsp. cold water

Mix the yeast and warm water in a small bowl; stir to dissolve. Pour the hot water over the sugar and butter in a large mixing bowl and stir to blend. Cool the butter mixture to lukewarm and add the yeast mixture, starter, and salt. Add the vinegar and 2 cups of the flour and beat about 1 minute, or until well blended. Stir in enough of the remaining flour to make a very stiff dough. Turn the dough out on a board and knead for 8 to 10 minutes, or until the dough is smooth.

Place the dough in a large greased bowl, turning the dough to oil the surface. Cover and let rise 1 to 2 hours, or until doubled in bulk. Punch down the dough and let rise again for 30 minutes. Turn out on a bard and divide in half. Shape into two long rolls. Place the loaves in bread pans that have been oiled and sprinkled with cornmeal. Cover the loaves and let rise until doubled, about 1 1/2 hours.

Preheat oven to 400 degrees. Cut diagonal slashes in the loaves and brush with a mixture of beaten egg white and water. Bake for about 35 to 40 minutes, or until browned and hollow sounding when tapped. Cool before cutting. Makes 2 loaves.