Scald milk and add butter, sugar, salt and hot water and allow to cool. Add yeast dissolved in water. Add white flour to make a soft dough. Knead on floured board until bubbles appear. Place in greased bowl and let rise until double. Punch down and knead for 5 minutes and let rise again. Punch down, divide dough in half, knead and shape into two long loaves. Sprinkle cookie sheet with cornmeal and place loaves on it. Let rise to almost double and bake at 375 F for about 30 minutes. After taking from the oven, brush well with stiffly beaten egg white. Continue baking another 10 minutes or until golden brown.
THE COPPER KETTLE - Aspen, CO.