Pour the yeast over the warm water and let stand for 10 minutes. Meanwhile, sift the dry ingredients into a large bowl. Hollow out the center and pour in the yeast mixture. Mix until smooth. Turn out onto foured board and knead smooth (or use your Kitchenaid mixer
with the dough hook on slow setting). Then place in a greased bowl (turn the dough once to grease top of dough) to rise in a warm, draft free place (I use the oven on the "warm" setting). Cover with plastic wrap to prevent drying.
When the dough is double in size (about one hour), knead it down on the floured board and set it to rise again as before. When double in bulk this time (about 45 mins.), remove to the floured board. Now preheat the oven to 400 degrees F. Knead down the dough and shape into 2 loaves, each about 15 inches long by 3 inches wide, and tapered at the ends. Brush tops of loaves with the melted butter. Place on french bread pan
sprinkle with corn meal.
Make three diagonal slashes in each loaf with a very sharf steak knife and then brush the tops of the loaves with the beaten egg whites. Bake for 30 minutes at 400 degrees F. Makes 2 long, thin, crusty loaves that are SO GOOD. Enjoy! -Diana