Ingredients

  • 2 ¼ cups flour
  • ½ tablespoon sugar
  • 1 teaspoon salt
  • 1 fast rising yeast, package
  • 1 cup hot water, 125-130°
  • egg white
  • 1 tablespoon water
  • cornmeal

Directions

Set aside 1/2 of flour. In a large bowl, mix remaining flour, sugar, salt and yeast. Stir hot water into dry mixture. Mix in enough of the reserved flour to make a soft dough. Knead on a lightly floured surface for 6-8 minutes. Cover and let rest 10 minutes. Roll dough into 10x15 inch rectangle.
Roll dough tightly (like a jelly roll) starting from the long side, and tapering the ends. Pinch ends and seam to seal.
Place dough seam side down on greased baking sheet which has been sprinkled with cornmeal.
Cover and let rise for 35-40 minutes. With a sharp knife, make four diagonal cuts on the top of the loaf.
Combine egg white and water, brush on loaf. (may not use it all)
Bake in 425° for 25-30 minutes. Remove and cool on wire rack.

Source

Servings/Yield