2 – 0.25 ounce packages of active dry yeast
1/2 cup warm water
2 cups water
5-6 cups bread flour
1 tablespoon salt
1 tablespoon white sugar
5 tablespoons vegetable or canola oil
2 tablespoons cornmeal
1 egg white, beaten
Oregano – optional
1. Dissolve yeast in the warm water, in a small bowl. Let stand until it becomes a creamy mix, ~10 minutes.
2. In a large bowl, combine the creamy yeast with 2 cups water, 3 cups flour, salt, sugar, and vegetable oil. Stir well.
3. Add the remaining flour (1/2 cup at a time), beating well after each addition. When the dough has pulled together, knead on well floured surface for 8-10 minutes until smooth.
4. Place in large bowl with a cap full of olive or vegetable oil, coat the loaf with oil. Cover with a damp cloth (I used damp paper towels) and let rise until volume has doubled, ~1 hour.
5. Divide the dough in half, rolling each half into a ~9×12 rectangle. Roll each half jelly roll style (start at the long edge and roll), and pinch the edges. Sprinkle cornmeal on large baking sheet and place each half seam side down.
6. Slash each loaf diagonally 3 times, and brush the tops with the beaten egg white. Sprinkle the top with whatever desired; sesame seeds, oregano, garlic, etc. Cover, let rise for 30 minutes.
7. Bake loaves in (preheated) 400 degree F oven, for 30-35 minutes or until golden brown.
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