Oven 375°
1 tablespoon active dry yeast
1 cup warm water
2 tablespoons sugar
2 tablespoons vegetable oil
1½ teaspoons salt
3 to 3¼ cups all-purpose flour
Cornmeal
1 egg white
1 teaspoon cold water
In a large mixing bowl, dissolve yeast in warm water. Add the sugar, oil, salt and 2 cups flour. Beat until blended. Stir in enough remaining flour to form a stiff dough. Turn onto a floured surface; knead until smooth and elastic, about 6 – 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; return to bowl. Cover and let rise for 30 minutes.
Punch dough down. Turn onto a lightly floured surface. Shape into a loaf 16 in. long x 2½ in. wide with tapered ends. Sprinkle a greased baking sheet with cornmeal and place loaf on baking sheet. Cover and let rise until doubled, about 25 minutes.
Beat egg white and cold water; brush over dough. With a sharp knife, make diagonal slashes 2 in. apart across top of loaf. Bake at 375° for 25 – 30 minutes or until golden brown. Remove from pan to wire rack to cool.
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