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2 3/4 CUPS BREAD FLOUR
1 ENVELOPE QUICK-RISING YEAST
1 TEASPOON SALT
1 TEASPOON SUGAR
1/2 TO 1 TEASPOON CELERY SEEDS
1 CUP PLUS 2 TABLESPOONS HOT WATER (125°F TO 130°F)
CORNMEAL
8 CUPS WATER
1/4 CUP BAKING SODA
2 TABLESPOONS SUGAR
1 EGG WHITE, BEATEN
COARSE SALT
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