5 1/2 - 6 cups flour
2 packages (2 tablespoons) active dry yeast
1 1/2 teaspoons salt
2 cups warm water
cornmeal
1 egg white, slightly beaten
1 tablespoon water
1. In a large bowl, mix 2 cups flour, the yeast, and salt. Add 2 cups water to flour mixture. Beat with an electric mixer on to for 30 seconds. Scrape bowl to incorporate all ingredients. Beat on high for 3 minutes. Stir in remaining flour.
2. Turn dough onto a lightly floured surface. Knead in enough flour to make a stiff dough that is smooth and elastic (about 10 minutes). Place in a greased bowl; let rise until doubled in size - about an hour in a warm place.
3. Punch down dough. Divide dough in half and pinch into two smooth balls. Place on a cookie sheet (I use pizza stones) prepared with a layer of cooking spray followed by a layer of cornmeal. Brush mixture of egg white and tablespoon water onto loaves. Allow to rise until doubled size (about 20 - 30 minutes).
4. Place in 375 oven for 20 minutes. Brush with remaining egg white mixture and place back in oven for 15 mins. Bread should sound hollow when finished. Cool on wire rack.
This is a great bread for lots of occasions. I love to eat mine with Extra-virgin olive oil and balsamic vinegar.
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