Mix 2 cups flour, sugar, yeast and salt in large bowl. Add hot tap water gradually, beating on low speed for 2 minutes. Add margarine and 2 cups flour, beating for 2 minutes on medium speed. Mix in 2 1/2 - 3 cups flour on medium speed to make a soft dough. Mix well from bottom of bowl with a spoon. Cover, let rise 45 minutes in warm place, or until doubled in bulk. Punch down and divide in half. Shape into 2 loaves, pointing the ends. Place loaves apart on a large greased cookie sheet sprinkled lightly with corn meal. Cover and let rise about 30 minutes until doubled in bulk. Preheat oven to 375 degrees F. Make 4-5 diagonal slits across top of each loaf with sharp knife. Bake at 375 degrees F for 30 minutes. Mix egg white with 1 tablespoon water. Brush loaves with egg white. Bake 10-15 minutes or until light brown. Bread is done when it sounds hollow when tapped.
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|Serving Size: 1 Serving (2515g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 616 (9%)|
|Amt Per Serving||% DV|
|Total Fat 68.5g||91 %|
|Saturated Fat 13.1g||65 %|
|Monounsaturated Fat 26g|
|Polyunsanturated Fat 21g|
|Cholesterol 0mg||0 %|
|Sodium 1824.8mg||63 %|
|Potassium 2951.9mg||78 %|
|Total Carbohydrate 1337.8g||393 %|
|Dietary Fiber 61.4g||246 %|
|Sugars, other 1276.4g|
|Protein 195.2g||279 %|
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Calories per serving: 6865
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