DIY Italian Bread

Directions

1. 1
   In large bowl, combine sugar, salt, yeast, and 2 cups flour.
2. 2
   In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120 to 130 degrees F.)
3. 3
   Butter or margarine does not need to melt.
4. 4
   With mixer at low speed, gradually beat liquid into dry ingredients until just blended.
5. 5
   Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
6. 6
   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.
7. 7
   With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough.
8. 8
   Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding flour while kneading.
9. 9
   Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping.
10. 10
    Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
11. 11
    On floured surface with floured rolling pin, roll each half into 15 x 10 inch rectangle.
12. 12
    From 15 inch side, tightly roll dough, jelly-roll fashion; pinch seam to seal.
13. 13
    Place loaves, seam side down, on cookie sheet and taper ends.
14. 14
    Brush loaves with oil; cover loosely with plastic wrap.
15. 15
    Refrigerate 2 to 24 hours.
16. 16
    Preheat oven to 425 degrees F.
17. 17
    Meanwhile, remove loaves from refrigerator; uncover; let stand 10 minutes.
18. 18
    Cut 3 or 4 diagonal slashes on top of each loaf.
19. 19
    Bake 20 minutes.
20. 20
    In small bowl with fork, beat egg white with 1 tablespoon of water.
21. 21
    Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.