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1
in a large mixing bowl, combine 2 C. flour, the yeast, and the salt.
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2
add warm water and beat with an electric mixer on low speed for 30 seconds, scrapping bowl constantly.
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3
beat on high speed for 3 minutes.
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4
using a spoon, stir in as much remaining flour as you can.
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5
turn out onto lightly floured surface.
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6
kneed in enough remaining flour to make a stuff dough that's smooth and elastic (8-10 min.)
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7
shape into ball, place in a greased bowl, turning to coat top, cover and let rise in a warm place until double in size (about an hour)
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8
punch down dough, turn out on to lightly floured surface, divide in half, cover and let rest for 10 mins.
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9
roll each half into 15 x 10 inch rectangle, roll up from long sides, seal well.
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10
pinch and pull ends to form tapers.
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11
place seam side down on a grease baking sheet sprinkled with cornmeal.
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12
combine whites and water, brush over loaves, cover and let rise till almost double (35-45 min.)
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13
with a sharp knife, make 3 our 4 diagonal cuts about 1/4 inch deep across each loaf, bake at 375 for 20 mins.
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14
brush with egg white mixture again, continue baking for 15-20 minutes more or till bread is done.
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15
remove from oven and cool
