(42 min left), (H)elp, More?
1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1 litre saucepan over low heat, heat butter or margarine and 1.75 cups water until very warm (120� to 130� F.) (Butter or margarine does not need to melt.) (Actually, I use the microwave for this part -w
p-) 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatul
a.
3. Beat in half cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1.75 cups) to make a soft doug
h.
4. Turn dough onto floured surface; knead until smooth and elastic, (42 min left), (H)elp, More? about 10 minutes, adding flour while kneadin
g.
5. Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shapin
g.
6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
7. On floured surface with floured rolling pin, roll each half into 38 cm by 25 cm rectangle. From 38 cm side, tightly roll dough, jelly-roll fashion; pinch seam to seal.
8. Place loaves, seam side down, on cookie sheet and taper ends. Brush loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours.
9. Preheat oven to 425� F. Meanwhile, remove loaves from (42 min left), (H)elp, More? refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.
10. In small bowl with fork, beat egg white with 1 tablespoon of water.
Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.
Contributed by Wesley ("Ain't no beans in *MY* chili") Pitts