Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1           envelope  active dry yeast -- (1/4-oz)
  2               cups  warm water -- (105 to 115 degrees)
  4 1/2           cups  bread flour -- divided (to 5)
  2        tablespoons  sugar
  2        tablespoons  vegetable oil
  1           teaspoon  salt
     1/4           cup  cornmeal
  1                     egg white -- lightly beaten
  2        tablespoons  water

Preparation:

Combine yeast and 1/4 cup warm water in a 2-cup glass measuring cup; stir remaining 1 3/4 cups warm water, and let stand 5 minutes. Combine 4 cups flour and sugar in a large bowl. Stir in yeast mixture and oil. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes. Add salt and enough remaining flour to make a stiff dough, beating at medium speed with a heavy-duty electric mixer 6 to 8 minutes. Cover and let rise in a warm place, free from drafts, 1 hour or until double in bulk. Divide dough in half; shape each portion into a 12-inch loaf. Place each loaf on a lightly greased baking sheet sprinkled with 2 tablespoons cornmeal. Cover and let rise in a warm place, free from drafts, 30 minutes or until double in bulk. Bake at 425 degrees for 15 minutes. Stir together egg white and 2 tablespoons water. Brush over loaves and bake 5 to 10 minutes or until loaves sound hollow when tapped. Makes 2 loaves.

Nutritional Information:

2727 Calories (kcal); 38g Total Fat; (12% calories from fat); 83g Protein; 502g Carbohydrate; 0mg Cholesterol; 2219mg Sodium