Great for freezing to go with a great fall soup/chili recipe! Yummy! If you freeze it, make sure it's completely cooled, then wrap in saran wrap and foil. To serve after frozen, thaw on counter for about 3 hours, then bake at 400 degrees for 4-5 minutes!
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
- Dissolve yeast in warm water in warmed mixer bowl.
- Add salt, butter, and flour.
- Attach bowl & dough hook to mixer, turn to Speed 2 and mix about 1 minute or until well blended.
- Knead on Speed 2 about 2 minutes longer.
- Dough will be sticky.
- Put dough in large greased bowl, turning to coat.
- Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- Punch dough down and divide in half.
- Roll each half into 12" x 15" rectangle.
- Roll dough tightly, from longest side, tapering ends, if needed/wanted.
- Put loaves on greased baking sheets that have been dusted with cornmeal.
- Cover and let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.
- With sharp knife, make 4 diagonal cuts on top of each loaf.
- Bake at 450F for 25 minutes, then remove from oven.
- Beat egg white and water together and brush each loaf with this mix.
- Return to the oven and bake 5 minutes longer.
- Immediately remove from baking sheets and cool on wire racks.
- Serve with your favorite spread such as herbed butter, garlic bread topping, etc.
