|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 1⁄4 Cup (20 tbs) (105 To 115°)|
|Salt||1 1⁄2 Teaspoon|
|All purpose flour||3 Cup (48 tbs)|
|Cold water||2 Tablespoon|
Dissolve yeast in warm water in large bowl.
Stir in sugar, salt and 2 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover with damp cloth; let rise in warm place until double, 1 1/2 to 2 hours.
Punch down dough; cover and let rest 15 minutes.
Grease cookie sheet; sprinkle with cornmeal.
Roll dough into rectangle, 15 x 10 inches.
Roll up tightly; seal edge.
Roll gently back and forth to taper ends.
Place on cookie sheet.
Make 1/4 inch slashes in loaf at 2-inch intervals or make 1 lengthwise slash.
Brush top of loaf with cold water.
Let rise uncovered until double, 1 1/2 hours.
Heat oven to 375°.
Brush loaf with cold water.
Bake 20 minutes.
Mix egg white and 2 tablespoons water; brush over loaf.
Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.