2 1/2 c. water
2 pkg. yeast (fast rise)
1 1/2 tsp. salt
2 tbsp. sugar
6 tbsp. butter
8 c. flour 1 c. cake flour 3 c. whole wheat 4 c. white flour

Put all flour in mixer bowl (except 1 cup white and 1/2 cup whole wheat). Add salt and fast rise yeast. Put water, sugar and butter in measure cap. Melt butter and cool to 120 degrees. (Kitchen Aid Mixer) Using mixer with dough hook; mix flours on low (#2) 30 seconds. Add liquid gradually over 1 minute while mixer on low (#2) plus 1 more minute. Continue on low (#2) add 1/2 cup flour at a time as needed (about 5 minutes). When dough clings to hook, knead for 7-10 minutes (#2).

Then put in greased bowl. Let rise to double in bulk. Knock down and knead 2 minutes. Let rise again. Form into 4 long loaves. Place on greased baking sheet sprinkled with corn meal. Brush with water. Let rise. Brush with glaze. Bake at 375 degrees for 20 minutes. Brush with glaze. Bake 20-25 minutes longer.

Egg White Glaze: 1 egg white and 2 tablespoons water. Mix well.