Italian Bread

• 5 1/2 to 6 c. flour
• 2 pkg. dry yeast
• 1 1/2 tsp. salt
• 2 c. warm water (120~)
• cornmeal
• 1 slightly beaten egg white
• 1 Tbsp. water
• 1/4 tsp. onion or garlic powder

1. In a large bowl combine 2 cups of flour, yeast and salt.
2. Add 2 cups water.
3. Beat with electric mixer on low for 30 seconds.
4. Beat on High 3 minutes.
5. Stir in as much remaining flour as you can. Knead in enough remaining flour to make a stiff dough (8 to 10 minutes).
6. Place in greased bowl.
7. Cover, let rise in warm place until double (1 to 1 1/2 hours).
8. Punch down.
9. Divide in half. Cover; let rise 10 minutes.
10. Grease baking sheet (cookie pan). Roll into long loaves.
11. Brush with egg whites and water.
12. Bake at 375u0b0 for 20 minutes.
13. Brush with whites and put onion powder and cornmeal on top of loaves.
14. Bake for 20 to 25 minutes.

flour, yeast, salt, warm water, cornmeal, egg white, water, onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=613792 (may not work)