-
1
Dissolve yeast in 1 cup warm water and let stand 5 minutes. Dissolve salt in 2 cups warm water.
-
2
Put 5 cups of flour in large bowl add wet ingredients and mix well.
-
3
Add enough remaining flour to make a workable dough.
-
4
Turn out onto a lightly floured board and knead for 10 minutes, until dough is smooth and elastic and has a satiny sheen.
-
5
Place in greased bowl and turn to grease top. Cover; place bowl in warm, draft-free place; let rise until doubled in bulk (approximately 1 to 1 1/2 hours).
-
6
Turn dough out onto board and knead for 5 minutes more.
-
7
Divide dough into two pieces and round each piece into a ball.
-
8
Return to greased bowl, cover and let rise until doubled (approximately 45 to 60 minutes). Separate pieces of dough.
-
9
Roll each ball into an oblong shape using both hands and shape into Italian style loaves.
-
10
Sprinkle baking sheet or stone with cornmeal.
-
11
Place loaves on baking surface and let rise until doubled (approximately 30 minutes). Make one long slash, about 1 inch deep nearly the entire length. Place loaves in oven which has been heated to 375u00b0.
-
12
Bake for 40 minutes.
-
13
Brush tops of loaves with egg white wash and sprinkle with seed.
-
14
Continue baking another 10 to 20 minutes, until golden brown and bread sounds hollow when tapped.
