Ingredients:

  • 2.25 cups warm water (110°F-115°F)
  • 2 tablespoons granulated sugar
  • 2 tablespoons rapid rise yeast
  • 1.5 teaspoons salt
  • 2 tablespoons neutral vegetable oil
  • 6 cups bread flour
  • 1 tablespoon cornmeal

Instructions:

  1. Bloom the yeast. Mix 2.25 cups warm water (110°F-115°F), 2 tablespoons sugar, and 2 tablespoons rapid rise yeast in your mixer bowl. Let it sit for 5 minutes until a thick, foamy head appears. Note: If it doesn't foam, your yeast is dead or the water was too hot.
  2. Start the paste. Add 2 tablespoons oil, 1.5 teaspoons salt, and 3 cups of bread flour. Mix on low until it looks like a thick, shaggy glue.
  3. Knead the dough. Gradually add the remaining 3 cups of flour, 1/2 cup at a time. Knead with the dough hook for 5–7 minutes until the dough pulls away from the sides and feels elastic.
  4. Shape the loaves. Divide the dough in half and roll into two 12 inch long logs. Place them on a baking sheet dusted with 1 tablespoon cornmeal.
  5. Proof the bread. Cover with a warm, damp cloth and let rise in a draft free spot for 20 minutes until the loaves have nearly doubled in size. Preheat your oven to 400°F (205°C) during this time.
  6. Score the tops. Use a sharp knife to cut 3-4 diagonal slashes across the top. Note: This prevents the crust from cracking in random places.
  7. Apply the wash. Whisk 1 egg white with 1 tablespoon water. Brush this generously over the tops and sides of the loaves.
  8. Bake to perfection. Place in the center of the oven and bake for 20-25 minutes until the crust is deep golden and the internal temperature reaches 190°F.
  9. The thump test. Tap the bottom of the loaf; it should sound hollow like a drum.
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