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1
With the metal blade in place, add in 3 c. flour, salt, sugar, butter and yeast to bowl of processor.
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2
Turn machine on and off rapidly 2 or possibly 3 times or possibly till butter is thoroughly cut into dry ingredients.
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3
Add in half the water and turn processor on and off 4 times.
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4
Add in 1 1/2 c. flour and remaining water.
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5
Repeat on/off turns 4 times, then let processor run till a ball of dough formson the blades.
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6
If the dough is too sticky (wet), add in remaining flour a few Tbsp.
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7
at a time.
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8
When correct consistency, let processor run 40 to 60 seconds to knead dough.
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9
Turn dough out onto a lightly floured board and knead several times to create a smooth ball.
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10
Cover with plastic wrap and a towel.
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11
Let rest 20 min.
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12
Divide dough in half.
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13
Roll each half into an oblong 15 x 10 inches.
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14
Beginning at wide side, roll tightly Healthy pinch seam to seal and taper ends by rolling gently back and forth.
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15
Place on greased baking sheets sprinkled with cornmeal.
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16
Brush dough with corn oil.
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17
Cover loosely with plastic wrap.
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18
Chill 2 to 24 hrs.
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19
When ready to bake, remove from refrigerator.
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20
Uncover dough carefully and let stand at room temperature for 10 min.
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21
Make 3 ro 4 cuts on top of each loaf with edge of metal blade or possibly sharp knife.
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22
Bake at 425 degrees for 20 min.
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23
Remove from oven and brush with egg white beaten with cool water.
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24
Return to oven and bake 5 - 10 min longer or possibly till golden.
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25
Remove from oven and cold on a wire rack.
