Add packet of yeast to the hot water in a large bowl. Let stand for 10 minutes
Combine the flour and salt in a separate bowl.
When the yeast/water is cloudy, after the 10 minutes, add about half of the flour/salt mixture using a large wooden paddle or spoon. Stir/fold until contents very wet.
Stir in the whisked egg.
Start adding the flour into the mixture folding continuously until it starts to pull away from the side of the bowl. At this point you should be able to mix with the paddle and your finger tips. You should be able to continue kneading with your fingertips in the bowl until all mixture is whole in a large dough.
Lightly spray a plastic cutting board with oil and place spray side down on top of the bowl. Let stand for an hour and half.
Your dough ball should be 2 to 3 times larger after standing for the hour and half. Punch down the dough and split into 3 balls.
Sprinkle corn meal on a heavy flat cookie sheet and on the counter. Take your first ball of dough and knead it into the corn meal on the counter. Lightly cover all sides of the dough. Place on the pan in a free form loaf shape. Repeat on the other 2 dough balls.
When loaves are formed on the pan, place the pan on the center rack of a 425 degree preheated oven. Bake for 45 minutes.
The finished loaves can be eaten any time you like or frozen to use at a later date!