Round Crusty Loaf

• 2 packages dry yeast
• 1/2 cup sugar, divided
• 1/2 cup warm water (105u0b0 to 115u0b0)
• 2 cups milk, scalded
• 1 cup unsalted butter, softened
• 1 teaspoon salt
• 4 eggs, beaten
• 2 cups whole wheat flour
• 6 cups bread flour
• Cornmeal
• 1 egg yolk
• 1 teaspoon whipping cream

1. Dissolve yeast and 1 teaspoon sugar in warm water, stirring well; let stand 5 minutes or until bubbly.
2. Pour scalded milk over butter in a large mixing bowl; stir until butter has melted. Cool to lukewarm (105u0b0 to 115u0b0). Add remaining sugar, yeast mixture, salt, and 4 eggs, stirring well. Gradually add whole wheat flour, beating well. Add enough bread flour to form a stiff dough.
3. Turn dough out onto a floured surface; knead 10 minutes or until smooth and elastic. Place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour and 15 minutes or until doubled in bulk.
4. Punch dough down; turn out onto a lightly floured surface. Let rest 5 minutes. Divide dough into 3 equal portions, shaping each portion into a round loaf. Place loaves on greased baking sheets sprinkled with cornmeal. Combine egg yolk and whipping cream; mix well, and lightly brush over top of loaves. Cover and repeat rising procedure 1 hour or until doubled in bulk.
5. Bake at 400u0b0 for 10 minutes; reduce temperature to 350u0b0, and bake an additional 20 minutes or until loaves sound hollow when tapped. Remove bread from baking sheets; cool on wire racks.

yeast, sugar, warm water, milk, unsalted butter, salt, eggs, whole wheat flour, bread flour, cornmeal, egg yolk, whipping cream

Taken from www.myrecipes.com/recipe/round-crusty-loaf (may not work)