Italian Bread

1 tablespoon Sugar

Water 2 teaspoon Salt

Cornmeal 2 package Active dry yeast

1 Egg

5 cup All-purpose flour

Salad oil 1 tablespoon Butter or margarine

(42 min left), (H)elp, More? 1. In large bowl, combine sugar, salt, yeast, and 2 cups flour. In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120? to 130? F.) (Butter or margarine does not need to melt.) (Actually, I use the microwave for this part -wp-) 2. With mixer at low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.

3. Beat in 1/2 cup flour to make thick batter; continue beating mixture

at medium speed for 2 minutes, scraping bowl often with rubber spatula. With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough.

4. Turn dough onto floured surface; knead until smooth and elastic, (42

min left), (H)elp, More? about 10 minutes, adding flour while kneading.

5. Cut dough in half; cover pieces with bowl; let dough rest for 20

minutes for easier shaping.

6. Grease large cookie sheet; sprinkle cookie sheet with cornmeal.

7. On floured surface with floured rolling pin, roll each half into

15" by 10" rectangle. From 15" side, tightly roll dough,

jelly-roll fashion; pinch seam to seal.

8. Place loaves, seam side down, on cookie sheet and taper ends. Brush

loaves with oil; cover loosely with plastic wrap; Refrigerate 2 to 24 hours.

9. Preheat oven to 425? F. Meanwhile, remove loaves from (42 min left),

(H)elp, More? refrigerator; uncover; let stand 10 minutes. Cut 3 or 4 diagonal slashes on top of each loaf. Bake 20 minutes.

10. In small bowl with fork, beat egg white with 1 tablespoon of water.

Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.

Contributed by Wesley ("Ain`t no beans in *MY* chili") Pitts