Italian Bread

By Joanks

Ingredients

• 4- 1/2 to 5- 1/2 cups unsifted flour
• 1 Tbsp. sugar
• 1 Tbsp. salt
• 2 pkgs. yeast
• 1 Tbsp. soft margarine
• 1- 3/4 cups warm water
• corn meal
• Planters peanut oil
• 1 egg white
• 1 Tbsp. cold water

Preparation

Step 1

In a large bowl thoroughly mix 1 1/2 cups flour, sugar, salt, and undissolved yeast. Add margarine. Gradually add warm water to dry ingredients and beat 2 minutes at medium speed of electric mixer.
Stir in enough flour to make a stiff dough.
Turn out onto lightly floured board and knead until smooth and elastic about 8 - 10 minutes.
Cover with plastic wrap and towel and let rest 20 minutes.Divide dough in half. Roll each half into oblong 15 x 10".
Beginning at wide side roll up tightly and pinch seam to seal.
Taper ends by rolling gently back and forth.
Place on greased baking sheets sprinkled with corn meal.
Brush dough with oil.
Cover loosely with plastic wrap.
Refrigerate for 2 to 24 hours.
Remove from refrigerator and uncover carefully.
Let stand at room temperature for 10 minutes. Make 3 -4 diagonal cuts on top of each.
Bake at 425 degrees for 20 minutes. Remove from oven and brush with egg white mixed with cold water. Return to oven and bake 5 - 10 minutes longer, until golden brown.

Yield: 2 loaves