Pane Bianco (Italy)

2 packages yeast
2-1/2 cups very warm water
2 tablespoons sugar
2 teaspoons salt
6 -b7 cups all-purpose flour (or more)
yellow corn meal
1 slightly beaten egg white
1 tablespoon water

Dissolve sugar in very warm water, then sprinkle on the yeast. Let dissolve for a few minutes, then stir in. Let set about 10 minutes. Stir in salt, then stir in about 2 cups of flour. Beat. Then add another 2 cups of flour, kneading as necessary. Add the rest of the flour gradually to form a very stiff dough. (More flour may be needed.) Let rest another 10 minutes. Turn out on floured board and knead, adding flour to prevent sticking, for at least 15 minutes.

Let rise in greased bowl for about an hour. Punch down and let it rise again. Form two long loaves, place on greased baking sheets sprinkled with corn meal. Combine egg white and 1 tablespoon water, brush on loaves, let rise about an hour till nearly double.

Preheat oven to 375. Place shallow pan on lower rack of oven, fill with boiling water. Put loaves in the oven. Bake about 20 minutes, brush with more of egg-white mixture and bake another 20 minutes.

Submitted by Karen Utley