Mama Claire'S French Bread

• 2.5 cups warm water (105 - 115 degrees)
• 2 packets active dry yeast
• pinch sugar
• 1 tablespoon salt
• 1 tablespoon melted butter
• 7 cups flour
• 1/4 cup cornmeal
• 2 tablespoons kosher salt
• 1 egg white
• 1 tablespoon cold water

1. Dissolve yeast in warmed water (105-115 degrees) in a warmed stand mixer bowl with a pinch of sugar. Let sit for 10 minutes.
2. Add salt, melted butter and flour. Attach dough hook to stand mixer and run on speed 2 for 2 minutes until ingredients are well blended. Run on speed 2 for two minutes more. Dough will be sticky but don't worry. Remove any rings you happen to be wearing...or resign yourself to a good bout of cleaning later.
3. Place in a greased bowl, turning to grease top. Seriously, it will be sticky but don't fret about it. Let the dough rise in a warm, draft-free place until doubled in size ~ about 1 hour.
4. Punch dough down and divide into 2 equal parts. Roll each into a 12" x 15" rectangle. Roll up tightly, beginning at the long side, sealing as you roll. Taper ends if desired.
5. Place rolled dough on 2 greased backing sheets which have been generously sprinkled with corn meal and kosher salt. Cover and let rise as above for about 1 hour.
6. Preheat oven to 450 degrees
7. With a sharp knife make 4 diagonal slashes on the top of each loaf. Bake for 25 minutes. Remove from oven and brush with slightly beaten egg white and and water. If desired, sprinkle the top with a coarse grained salt - kosher salt or sea salt. Return to oven and bake 5 minutes longer.
8. Remove from oven and cool on wire racks.
9. Feel free to play fast and loose with the dough. I have added dried rosemary to the dough with great success. And a little cracked black pepper never caused any complaints.....

warm water, packets active dry yeast, sugar, salt, butter, flour, cornmeal, kosher salt, egg, cold water

Taken from food52.com/recipes/13916-mama-claire-s-french-bread (may not work)