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Italian Bread

5 1/2 to 6-cups all purpose flour
2-packages yeast
2-tsp salt
2-cups warm water
Corn meal
1-egg white
1-tbsp water
1-greased cookie sheet

In large bowl, combine 2 cups flour, yeast, salt, and 2 cups water
Beat at low speed for 1/2 min
Scrape bowl constantly
Beat at high speed for 3 min
Sift in as much remaining flour as you can by spoon
Turn onto floured board
Knead in enough flour to make stiff, smooth and elastic dough
Knead 8-10 min
Shape into ball
Cover & let rise until double size, 1--1-1/2 hours
Punch down, turn onto floured board & divide in half
Let rest 10 mins. Roll into 15 x12 '' rectangles
Roll up tightly from long side
Moisten, seal well and taper ends
Place seam side down on greased cookie sheet sprinkled with cornmeal
Brush with egg white mixed with 1 tbsp water
Cover & let rise 40- 45 mins
If desired, brush again with egg white after 20 min of baking. Place on rack to cool
Bake @ 350*-375* for 45 min