This makes 2 loaves of bread - so halve the recipe if necessary.
5 1/2 - 6 cups flour
1 1/2 teaspoons salt
2 packages yeast
2 cups warm water
1 slightly beaten egg white
1 Tablespoon water
Stir together 2 cups flour, yeast, and salt. Add warm water. Beat on low for 30 seconds. Beat on high for 3 minutes. Stir in as much remaining flour as you can. Knead in rest of flour for smooth and elastic dough. Shape in a ball in a lightly greased bowl; turning to grease the surface. Cover and let rise in a warm place till double in size (about 1 hour).
Punch dough down. Turn onto lightly floured surface and divide in half. Cover and let rest ten minutes.
Lightly grease cookie sheet and sprinkle with cornmeal. Roll dough into two long narrow loaves and place on baking sheet.
Stir together egg white and water. Brush mixture over loaves. Cover and let rise until doubled in size (35-45 minutes).
Using sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across top of each loaf.
Bake in a 375 degree oven for 20-30 minutes.