Italian Bread Recipe

3 cups flour
2 tsp. sugar
½ tsp. salt
1 pkg. (2¼ tsp.) dry yeast
1 cup warm water
2 Tbsp. olive oil
1 egg white, beaten

In large bowl, mix flour, sugar, salt, and dry yeast. Add warm water and oil. Mix well. Turn dough out onto lightly-floured surface. Knead dough 10 minutes. Place dough in lightly-greased bowl, turning once to grease top. Cover with a warm, moist kitchen towel and let sit in warm place for about 40 minutes. Sprinkle ungreased cookie sheet with cornmeal. Punch dough down and cover. Let rest 15 minutes. Shape dough into long loaf, about 12 inches long, and place on cookie sheet. Cover and let rise in warm place for about 35 minutes, or until doubled. With a sharp knife, make a deep lengthwise cut in the top of the loaf. Brush the loaf with egg white and bake at 375° F for 30 minutes or until it sounds hollow when tapped and is a golden brown. Cool on wire rack.

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