Ingredients

• 2 packages active dry yeast
• 2 1/2 cups water (105F to 115 F)
• 1 tablespoon salt
• 1 tablespoon melted margarine or 1 tablespoon butter
• 7 cups all-purpose flour
• 2 tablespoons cornmeal
• 1 egg white
• 1 tablespoon cold water

Directions

1. Dissolve yeast in 110  water in warmed mixer bowl.
2. Add salt, butter, and flour.
3. Mix with dough hood at low speed for 1 minute or until well blended.
4. Increase speed to medium and kneed about 2 minutes longer.
5. Dough will be sticky.
6. Put dough in large greased bowl, turning to coat.
7. Cover and let rise in warm place until doubled in size, about 1 hour.
8. Punch dough down and divide in half.
9. Roll each half into 12" x 15" rectangle.
10. Roll dough tightly, from longest side, tapering ends, if needed/wanted.
11. Please in greased loaf pans.
12. Cover and let rise in warm place until doubled again, about 1 hour.
13. Bake at 450F for 25 minutes, then remove from oven.
14. Beat egg white and water together and brush each loaf with this mix.
15. Return to the oven and bake 5 minutes longer.
16. Immediately remove from baking sheets and cool on wire racks.