French Bread (Debbie Corley’s recipe)

2 cups warm water
2 pkgs. Fleishman’s yeast
1 T salt
1 T melted margarine
7 cups unsifted flour
cornmeal
1 egg white
1 T cold water

Sprinkle yeast into warm water. Stir until dissolved. Add salt and margarine. Add flour a little at a time, stirring until well blended (dough will be sticky). Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until double in bulk, about 1 hour. (Punch down after 45 minutes.) Turn dough onto lightly floured board. Divide into 2 equal portions. Roll each into oblong (about 15”x10”). Begin at wide side, roll up tightly towards you, pinchng to seal. Taper ends by rolling. Place on baking sheet, sprinkle with cornmeal. Cover, let rise 1 hour. Bake at 450 for 25 minutes. Brush tops with egg white and water (slightly beaten together). Bake 5 minutes longer.