1-1/2 pkg. active dry yeast
1 tbsp. granulated sugar
2 c. warm water (100-115°F)
1 tbsp. salt
5 c. all-purpose or hard wheat flour, plus 1 c. if necessary
3 tbsp. yellow cornmeal for sprinkling on baking sheets

Egg White Wash:

1 tbsp. egg white, whisked with
1 tbsp. cold water

Combine yeast, sugar and warm water in a large bowl and allow to proof.

Combine salt, flour and mix into yeast mixture one cup at a time, until the dough comes together in a "ball". Knead on a lightly floured board until no longer sticky, about 10 minutes, adding flour as necessary.

Place in a lightly oiled bowl, turning to coat entire surface of dough with oil. Cover with a warm damp cloth, and a dry one on top, and leave in a warm place until dough is doubled in bulk, about 1-1/2 to 2 hours.

Punch down the dough, turn onto lightly floured board and shape into two long, French-style loaves. Sit (the loaves) on an ungreased baking sheet sprinkled with cornmeal. Slash tops of loaves diagonally in two or three places with a single-edge razor blade or very sharp knife. Brush loaves lightly with the egg white wash.

Place in a COLD oven, on middle shelf. Set temperature to 400°F, and bake the bread 35 minutes, or until it's well browned and sounds hollow when tapped on top.

Makes 2 Loaves.