Categories: Bread

Ingredients

• 2 1/2 cups warm water
• 2 pkg active dry yeast
• 1 T salt
• 1 T butter or margarine melted
• 7 cups flour
• 1/4 cup corn meal
• 1 egg white
• 1 T cold water

Directions

1. Dissolve yeast in warm water.

2. Add salt, margarine, and flour.

3. Attach Dough Hook.

4. Mix on Spped 2 until well blended, about 2 minutes.

5. Continue on Speed 2 about 2 more minutes.

6. Place in oiled bowl, turning.

7. Let rise in warm place until doubled in bulk, about 1 hour.

8. Punch dough down, divide into two equal parts. Roll each into a 12×15 inch rectangle. Roll up tightly starting at the long side, sealing as you roll.

9. Place loaves greased baking sheet that has been sprinkled with corn meal. Let rise until doubled, about 1 hour.

10. With a sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450F for 25 minutes. Remove, brush with egg white and water. Return to oven and bake 5 minutes longer.

11. Remove from pans and cool on wire rack.

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