ITALIAN BREAD

Time: 4 to 4 1/2 hours

1 1/4 cups warm water (about 100 degrees)
1 tablespoon active dry yeast
4 cups all-purpsose flour, stir before measuring
1/2 tablespoon salt
1 tablespoon water
1 egg white

Pour warm water into a warm mixing bowl of stand mixer; sprinkle with the yeast. Let stand for 5 minutes, add 1 cups of the flour and combine using dough hook. Scrape sides of bowl and mix again. Add salt 2 cups of the flour. Continue to mix with dough hook for 10-15 minutes or until dough is very elastic, kneading in as much of the remaining flour as necessary for smooth dough.

Place dough in a lightly buttered bowl, turning to grease all of the dough surface.

Cover bowl with foil then cover with a dish cloth and let rise in a warm place for about 1 1/2 hours or until doubled in bulk.

Punch dough down and let rise to double again, about 1 hour longer.

Turn out onto a lightly floured surface and form into a ball. Cover with dish cloth and let rest for 10 minutes.

Roll the dough into a 15x8-inch rectangle about 1/2-inch thick. Roll up tightly, starting with short side, sealing as you roll. Taper ends by rolling out with hands until loaf is 10 to 11 inches long. Sprinkle buttered baking dish with cornmeal. Place loaf seam side down on baking stone.

Add 1 tablespoon of water to egg white in a bowl and beat lightly; brush over and along sides of loaf. Cover the loaf with a damp cloth without touching dough -- place glasses or cups around loaf and place towels on them.

Place pan in in a warm place to rise for about 1 hour, until doubled in bulk. Pre-heat oven to 375 degrees. Place a shallow pan on bottom rack of oven and fill with boiling water. Bake loaf in center of oven for 20 minutes. Brush with egg white mixture again and continue baking for 20 minutes longer, or until well-browned and done.