French Bread

(from allrecipes.com with some changes)

• 5 cups all-purpose flour
  
• 4 teaspoons (or 2 pkgs) active dry yeast
• 2 teaspoons sugar
  
• 2 cups warm water (110 degrees F/45 degrees C)
• 2 teaspoons salt
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

1. In a small bowl, proof the yeast by combining 1/2 cup warm water (100-110 F), 2 teaspoons sugar, and 5 teaspoons yeast. Let stand 10 minutes.
2. In a large mixing bowl, combine 2 cups flour and salt. Pour the yeast mixture and remaining 1 1/2 cups water into the flour. Mix until well blended using a stand mixer with a dough hook attachment. Gradually add remaining flour until dough begins to climb the dough hook.
   
3. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
4. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
5. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
6. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

* This makes two large loaves of bread. I usually make a half batch for one loaf, but we could easily eat the two. It's that good.

Note: The amount of flour can vary a lot. Today was very dry and I ended up using only 4 cups for two loaves.