Crusty French Bread

Place the warm water in a large mixing bowl. Sprinkle the yeast over the top and let sit for 1-2 minutes. Add the salt, butter, and flour (all at once). Using a dough hook, mix on low speed for 1 minute. Increase the speed to medium low and mix for 2 minutes. The dough will be sticky.

Grease a large bowl. For the dough into a ball and place in the bowl, turning to coat in the grease. Cover the bowl with plastic wrap and a towel. Place in a draft free location and let rise until doubled in size, about an hour.

Grease a baking sheet and sprinkle with the cornmeal. Set aside.

Turn the dough out onto a floured work surface and punch it down to release the gasses. Divide the dough in half. Roll each half into a 12x15 rectangle. Roll up each jelly roll style so you have 15-inch loaves. Seal the edges by pinching the dough.

Place the loaves on the greased baking sheet. Cover lightly with plastic wrap and a light towel. Let rise in a warm, draft free location for 1 hour or until doubled in size.

Preheat the oven to 450 degrees F.

Slash each loaf of dough with a sharp knife about 3-4 times on the diagonal. Place the baking sheet in the oven and bake at 450 degrees F for 25 minutes.

Combine the egg white and cold water and whisk until smooth. Brush the tops of the loaves with the egg white mixture then return the bread to the oven and bake for 5 more minutes.

Remove the bread from the oven and let cool on wire racks before slicing and storing. Store the French bread in an airtight container.