2 packages yeast (4 1/2 tsp.)
1 3/4 cups warm water
4 1/2 cups regular or bread flour
2 tsp. salt

1 egg white
cornmeal

Pour 1/2 cup warm water in mixer bowl.
Sprinkle in yeast, stir until dissolved.
Pour remaining 1 1/4 cups water, salt and 2 cups of flour.

Attach beater blade to mixer, on speed 2 mix for 5 minutes.
Stir in 2 1/2 cups flour to make soft dough.
Attach dough hook on mixer and knead for 5 minutes on speed 2.

Put mixer on speed 4 and knead for additional 8 minutes.
Place dough in greased bowl, turning dough until thoroughly greased.
Cover, let rise in warm, draft-free place until doubled, about 40 minutes.
Punch dough down.
Place dough on lightly floured surface, divide in half if you are making 2 loaves.
Roll dough in 12 inch circle.
Roll in jelly roll fashion, pinch seams and ends to seal.
Grease large baking sheet for 1 loaf or loaf pans for 2, lightly sprinkle with cornmeal.
Place loaf(s), seam sides down on baking sheet or loaf pans.
Cover, let rise in warm place until doubled, about 40 minutes.
Lightly dust loaf(s) with cornmeal.
With sharp knife, make 3 or 4 diagonal slashes, 1/4 inch deep,, across loaf(s) top.

Brush top(s) with egg white.
Bake at 400 degrees for 28 minutes on cookie sheet or 35 minutes in loaf pans or until done.
Cool on wire rack.