Step 1

** I recently adjusted this recipe and eliminated one of the rises. I don't think it's necessary for this recipe and it saves time.

Step 2

In large standing mixer, combine the yeast, sugar, and warm water. Be careful to use warm water (100-110 degrees F), not hot.

Step 3

Mix and let sit for about 15 minutes to get the yeast working.

Step 4

Add the salt and then gradually add the 5-6 cups flour until you get just the right consistency. You want the dough to be soft but not too sticky.

Step 5

Grease a large bowl with canola oil and add the dough. Punch the dough down into a nice smooth ball. Cover with a clean dishtowel and set it in a warm corner of your kitchen until doubled in size, approximately 45 minutes to an hour.

Step 6

Form into two large oblong shapes (or you can make several smaller loaves or even buns). Place on a large greased cookie sheet or on a French bread pan. Cover with a towel and let rise again, about 30-40 minutes.

Step 7

Cut slits on top of loaves with scissors or serrated knife. Mix one egg white and 1/2 teaspoon salt and gently brush this mixture on top of the loaves.

Step 8

Bake on 400 degrees for 25 minutes or until bottom is slightly brown and crunchy, and top is nice and golden brown. Remove and let cool on baking rack.