- 1 package active dry yeast
1 1/4 cups warm water
1 Tbsp sugar
1 1/2 tsp salt
2 3/4 to 3 cups all-purpose flour
1 Tbsp cornmeal
1 egg white
2 Tbsp cold water
Dissolve the yeast in the warm water in a large bowl. Stir in the sugar, salt and 2 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.
Turn the dough onto a lightly floured surface and knead it until it is smooth and elastic - about 5 minutes.Form the dough into a ball and place it in a greased bowl, then turn the greased side up. Cover the dough with a towel and let it rise in a warm place until the dough doubles in size (approximately 1 1/2 to 2 hours).
Punch the dough down in the bowl, cover it and let it rest for 15 minutes. Grease a cookie sheet, then sprinkle it with the cornmeal. Turn the dough out, knead it down and roll it into a rectangle that tapers at the ends. Roll it up tightly, seal the edge and put it on the cookie sheet. Make 1/4 inch slashes in the load at 2 inch intervals. Brush the top of the loaf with cold water. Let the loaf rise until it doubles in size (approximately 1 to 1/12 hours).
Heat the oven to 375 degrees F. Brush the loaf with cold water, then bake it for 20 minutes. Mix the egg white with the 2 tablespoons of water and brush it over the loaf. Bake it until the loaf is golden brown and sounds hollow when it is tapped (20 to 25 minutes).