1 tbsp. sugar
2 tsp. salt
2 pkgs. active dry yeast
About 5 c. flour
1 tbsp. butter
Water
Cornmeal
Salad oil
1 egg white

In large bowl combine sugar, salt, yeast and 2 cups flour. In 1 quart saucepan over low heat, heat butter in 1 3/4 cup very warm (120 to 130 degrees) water. Butter does not need to be melted.

With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium, beat 2 minutes, scraping bowl occasionally.

Beat in 1/2 cup flour to make thick batter. Beat additional 2 minutes. With wooden spoon, stir in additional flour (1 3/4 cup) to make a soft dough.

Turn dough onto floured surface, knead until smooth and elastic, about 10 minutes, adding flour while kneading. Cut dough in half, cover with bowl. Let dough rest 20 minutes for easier shaping.

Grease large cookie sheet. Sprinkle with cornmeal.

On floured surface with floured rolling pin, roll each half into 15"x10" rectangle. From 15" side, tightly roll, jelly roll fashion. Pinch seam to seal.

Place loaves, seam side down on cookie sheet and taper ends. Brush loaves with oil, cover loosely with plastic wrap. Refrigerate 2 to 24 hours.

Preheat oven to 425 degrees. Remove loaves from refrigerator, uncover, let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes. Beat egg with 1 tablespoon water. Brush loaves with egg white, return to oven and bake 5 minutes.