Italian Bread

• 1 pkg. active dry yeast
• 1 c. warm water (105~ to 115~)
• 2 c. warm water
• 1 Tbsp. salt
• 6 to 7 c. flour (preferable unbleached flour)
• 1/4 c. sesame and/or poppy seed
• 1 egg white, mixed with 2 Tbsp. cold water

1. Dissolve yeast in 1 cup warm water and let stand 5 minutes. Dissolve salt in 2 cups warm water.
2. Put 5 cups of flour in large bowl add wet ingredients and mix well.
3. Add enough remaining flour to make a workable dough.
4. Turn out onto a lightly floured board and knead for 10 minutes, until dough is smooth and elastic and has a satiny sheen.
5. Place in greased bowl and turn to grease top. Cover; place bowl in warm, draft-free place; let rise until doubled in bulk (approximately 1 to 1 1/2 hours).
6. Turn dough out onto board and knead for 5 minutes more.
7. Divide dough into two pieces and round each piece into a ball.
8. Return to greased bowl, cover and let rise until doubled (approximately 45 to 60 minutes). Separate pieces of dough.
9. Roll each ball into an oblong shape using both hands and shape into Italian style loaves.
10. Sprinkle baking sheet or stone with cornmeal.
11. Place loaves on baking surface and let rise until doubled (approximately 30 minutes). Make one long slash, about 1 inch deep nearly the entire length. Place loaves in oven which has been heated to 375u0b0.
12. Bake for 40 minutes.
13. Brush tops of loaves with egg white wash and sprinkle with seed.
14. Continue baking another 10 to 20 minutes, until golden brown and bread sounds hollow when tapped.

active dry yeast, warm water, water, salt, flour, sesame andor, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=930923 (may not work)