Italian Bread

• 4 1/2 to 5 1/2 c. unsifted flour
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 2 pkg. dry yeast
• 1 Tbsp. softened margarine
• 1 3/4 c. very warm tap water

1. In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
2. Add margarine.
3. Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of mixer, scraping bowl occasionally.
4. Add 3/4 cup flour.
5. Beat at high speed 2 minutes, scraping bowl occasionally.
6. Stir in enough flour to make a stiff dough.
7. Turn out onto lightly floured board and knead until smooth and elastic, about 10 minutes. Cover with plastic wrap, then a towel.
8. Let rest 20 minutes. Divide dough in half.
9. Roll each half into an oblong 15 x 10-inch.
10. Beginning at wide side, roll up tightly.
11. Pinch seam to seal.
12. Taper ends by rolling gently back and forth.
13. Place on greased baking sheet sprinkled with corn meal. Brush dough with oil. Cover loosely with plastic wrap.
14. Refrigerate 2 to 24 hours.
15. When ready to bake, remove from refrigerator, uncover and let stand at room temperature 10 minutes. Make 3 or 4 diagonal cuts on top of each loaf.
16. Bake at 425u0b0 for 20 minutes. Remove from oven. Brush with 1 egg white mixed with 1 tablespoon water. Return to oven. Bake 5 to 10 minutes longer, until golden brown.

flour, sugar, salt, yeast, margarine, very

Taken from www.cookbooks.com/Recipe-Details.aspx?id=182061 (may not work)