Breads from Rina's Kitchen
Makes 2 large loaves
5 1/2 to 6 cups of all-purpose flour
2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F)
1 egg white
1 tablespoon water
1. In a large mixing bowl, combine 2 cups flour, yeast, and
salt. Add 2 cups warm water, and beat with an electric
mixer fitted with a dough hook on low to med speed for
30 seconds. Beat on high speed for 3 minutes. Using a
wooden spoon, stir in as much of the remaining flour as
2. On a lightly floured surface, knead in enough flour to
make a stiff dough that is smooth and elastic. Knead for
about 8 to 10 mins total. Shape into a ball. Place dough
in a greased bowl, and turn once. Cover, and let rise in
a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a
lightly floured surface. Cover, and let rest for 10 mins.
Roll each half into a 15x10" rectangle. Roll up, starting
from a long side. Moisten edge with water and seal. Taper ends.
4. Lightly grease a large baking sheet. Sprinkle with cornmeal.
Place loaves, seam side down, on the prepared baking sheet.
Lightly beat the egg white with 1 Tbl of water, and brush on.
Cover with a damp cloth. Let rise until nearly doubled, 35-40 mins.
5. With a very sharp knife, make 3 or 4 diagonal cuts about
1/4" deep across top of each loaf. Bake in a preheated 375 degrees
F oven for 20 mins. Brush again with egg white mixture. Bake for
an additional 15-20 mins, or until bread tests done. If needed,
cover loosely with foil to prevent over browning. Cool on wire rack.