7 C flour
3 C water
1 Tlb sugar
2 tsp coarse salt
1 Tlb + 1 tsp yeast
1-2 Tlb cornmeal
GLAZE
1 egg white
1 Tlb water
Mix 4 Cups flour, sugar, (very warm) water and yeast in mixer and let knead for 3-4 minutes. Add salt and remaining flour gradually and let knead for 6-8 minutes. Once kneading is complete, roll out on floured counter space and divide in 1/2 or 1/3's (depending if you want 3 loaves or 2). Roll out into a 8x10 rectangle and roll up lengthwise, jelly roll style. Pinch seams together to seal. Grease cookie sheets and sprinkle cornmeal on sheet. Place loaf on sheet and set aside in warm place to rise (should double) approx 20 minutes. Whisk egg whites and water together, brush over dough loaves. With sharp knife make four shallow slashes across the top of dough loaf. You can also do this before rising if you don't trust yourself with knives and worry about slashing too deep.. you do not want to deflate your loaf. Bake 375 for 20-25 minutes until golden brown. Remove from oven and let cool on wire racks.
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