Italian Bread Recipe

In large mixer bowl combine 2 cups of the flour, the yeast, and the salt. Add 2 cups warm water. Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly. Beat 3 minutes at high speed. Stir in as much of the reamining flour as you can mix in with a spoon. Turn out onto lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total).(You can use your KitchenAid for this). Shape into a ball. Place in lightly greased bowl, turning once to grease surface. Cover; let rise in warm place until double (1 to 1 1/2 hours). Punch down; turn out onto lightly floured surface. Divide in half.

Cover; let rest 10 minutes. Roll each half into a 15 x 12-inch rectangle. Roll up tightly from long side; moisten and seal well. Taper ends. Place, seam side down, on greased baking sheet sprinkled with cornmeal. If desired, brush with mixture of egg white and 1 tablespoon water. Cover; let rise till nearly double (about 45 minutes). Make 5 or 6 diagonal cuts about 1/4 inch deep across tops of loaves. Bake in 375 degree F. oven for 40 to 45 minutes. If desired, brush again with egg white mixture after 20 minutes of baking. Cool. Makes 2 loaves.