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1
Set aside 1 cup of flour.
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2
In a large bowl, mix remaining flour, sugar, salt and yeast.
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3
Stir hot water into dry mixture.
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4
Mix in enough reserved flour to make a soft dough.
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5
On lightly floured surface, knead dough until smooth and elastic (about 8-10 minutes).
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6
Cover dough and let it rest for 10 minutes.
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7
Divide dough in half.
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8
Roll half of dough into a 10x15 inch rectangle.
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9
Roll dough tightly (like a jelly roll), starting from the long side, and tapering the ends.
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10
Pinch ends and seam to seal.
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11
Place dough seam side down on greased baking sheet which has been sprinkled with cornmeal.
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12
Repeat with remaining half of dough.
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13
Cover dough and let rise in a warm draft-free place until doubled in size (about 35-40 minutes).
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14
With a sharp knife or razor blade, make 4 diagonal cuts on the top of each loaf.
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15
Combine egg white and 1 Tablespoon water, brush on loaves.
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16
Bake in preheated 425u00b0F oven for 25-30 minutes or until done.
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17
Remove from baking sheets and cool on wire racks.
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18
Note: If you want to make baguettes instead of loaves, you can roll the dough into a rope (by hand) to get the longer thinner shape.
