French bread - Grandma Edrington's recipe

• In a large bowl put - 1 1/2 C warm water, 2 packets yeast, 1 1/2 T sugar, 2 t salt
• Let send 5 minutes. Beat with electric mixer adding 2 T butter and 1 C  flour. Mix well.
• Add between 3 1/2 to 4 C more flour. 
• Turn dough on counter onto floured surface and let REST for 10 mins.
• Knead Well - 8 to 10 minutes.
• Put dough in a lightly oiled bowl and let rise until doubled.
• Punch down and allow to rise again.
• Turn dough our on a floured, divide into two equal parts. Let rise 10 minutes.
• Flatten each part with rolling pin to about 1/4".
• Roll each sheet of dough tightly to make long, slender loafs. Seal all edges.
• Sprinkle cookie sheet or french bread pan with cornmeal after spraying the pans.
• Cut each loaf on a diagonal.
• Beat together: 1 egg white and 1 T water
• Brush top of loaves.
• Let rise uncovered until doubled
• Bake at 375 for 25 to 30 minutes