Italian Bread

Directions

1. 1
   Put the sugar, salt, yeast, and 1 cup flour in a mixing (or other large) bowl, mixing well to combine.
2. 2
   Heat 3/4 cup water with the butter together in a microwave for about 1 minute, or over the stovetop until warm (130°F). Stir well, then beat liquid into dry ingredients until just blended over low speed on your mixer (or by hand). Continue to add flour, 1/2 cup at a time, until no more can be easily absorbed.
3. 3
   Using the dough hook on your mixer, knead for about 10 minutes (or turn the dough out onto a floured surface and knead by hand for 10 minutes), until smooth and elastic.
4. 4
   Let the dough rest for 15 minutes, then grease a baking sheet with canola oil and sprinkle the sheet with cornmeal.
5. 5
   Roll out the dough on a floured surface into a large rectangle (about 10 by 15 inches). Roll the dough (like a jelly roll) along the long side so that you have a 15-inch long loaf. Pinch the seam to seal, and lay seam-side-down on the baking sheet. Drizzle the loaf with a bit of oil (or brush on), and cover with plastic wrap or tin foil. Let rest for at least 30 minutes (or refrigerate for up to 24 hours).
6. 6
   To bake, preheat the oven to 425°F. If your loaf was refrigerated, let it stand at room temperature for 30 minutes.
7. 7
   Make several diagonal slashes across the top of the loaf and bake for 20 minutes.
8. 8
   Beat the egg white with the remaining 1 tablespoon of water. Remove the bread from the oven and brush with the egg white wash. Return to the oven for 5 more minutes.