1 pkg. yeast
2 c. warm water
1 tbsp. sugar
2 tsp. salt
5 - 6 c. flour (I use unbleached hard wheat)
1 egg white
1 tbsp. water

Dissolve yeast in 2 cups water. Add sugar, salt and 1/2 flour. Work in enough remaining flour to make a soft dough. Knead for 10 minutes. (This is essential - the dough will become soft and smooth in the 10 minutes.) When kneading dough, add more flour to keep dough from sticking. Cover dough with a towel and let rest 20 minutes. Then cut dough in half to form 2 loaves. Roll each into a long rectangle then roll up jelly roll style. Seal loose edge to loaf. Place loaves seamed side down on cookie sheet that has been greased and dusted with cornmeal. Cut diagonal slits 1/2 inch deep and 3 inches apart. Brush loaves with mixture of egg white and water. Cover loaves with greased waxed paper and place in refrigerator for 4 to 24 hours. When ready to bake, let loaves stand at room temperature for 10 minutes. Bake at 375 degrees for 30 to 35 minutes. Makes 2 loaves.