D’s Cool French Bread

2 ¼ cup warm water

2 tablespoons sugar

3 tablespoons vegetable oil

2 packages dry yeast

1 tablespoon salt

5 ½ to 6 ½ cup flour (unbleached)

 

Vegetable oil         cornmeal          1 tablespoon water        1 egg white

Dissolve yeast in warm water.  Add sugar, salt, vegetable oil, and 2 cup flour.  Add another cup of flour and beat mixture 100 strokes, add additional flour till dough clings together and can be placed on dough board.  Continue to add flour as you knead till it reaches the proper consistency.  Knead 8 to 10 minutes.  Cover with plastic and towel.  Let rest 20 minutes.  Form into 2 loaves and place on cookie sheet that has been greased and sprinkle with cornmeal.  Paint top of loaves with oil, cover with plastic wrap and place in refrigerator for 2 to 24 hours.

Remove from refrigerator 40 minutes.   Prior to serving, let 10 minutes.  While oven heats to (450°F) .   Cut 4 diagonal slits in the top of each loaf before placing in oven (for hard crust, place in pan of boiling water in bottom of oven)  Bake 25 minutes.  Remove loaves and paint tops with mixture of egg white and water.   Return to oven for 5 minutes.