2 T. yeast
2 1/2 C. warm water
1 T. salt
7 or 7 1/2 C. all-purpose flour
1 egg white
Soften yeast in warm water. Let set 5 minutes. Add salt and
2 cups (1 1/2 cups wheat) flour; mix. Add 4 1/2 -5 1/2
(3 3/8-4 1/8 cups wheat) more cups or enough to make a
moderately stiff dough. (Remember that the wheat flour will
need a few minutes to absorb the moisture.) Knead for
10 minutes. Place in a bowl and cover with a slightly damp
towel. Let rise until doubled.
Punch down and let rise until doubled again.
Separate into two portions. Shape into loaves, sealing
together on bottom. Place on a baking stone or in French
bread pans. Using a serrated knife, cut 1/4 inch gashes at
an angle on the tops of loaves. Set in a warm place until
Brush with egg white. Bake at 375ÂºF for 20-25 minutes or
until light brown.
Makes 2 loaves.