1 c. lukewarm water
1 pkg. active dry yeast
1 tbsp. sugar
1 tsp. salt
2 tbsp. butter
3 1/2 to 4 c. all-purpose flour
2 egg whites, beaten stiff
corn meal for dusting pan
1 1/2 tsp. cornstarch
1/2 tsp. salt
1/2 c. cold water

Add yeast to 1/2 cup lukewarm water and set aside for 5 minutes. Put remaining 1/2 cup lukewarm water in a large mixing bowl. Add sugar, salt and butter. Beat in 1 cup of flour. Add the yeast mixture. Beat in 1/2 cup more flour. Fold in the egg whites. Add enough more flour to make a stiff dough. Knead well, let rise. Punch down and let rise again.

Divide dough into 2 parts. Shape each part into a loaf tapering at the ends. Place on a baking sheet sprinkled with corn meal, far enough apart so that they do not stick together when they rise. Cover with a damp cloth and let rise until rounded and light.

Cook cornstarch, salt and 1/2 cup cold water until thick and clear. Cool and spread on bread. Cut diagonal slashes in bread 1/2-inch deep. Set oven to 450°F. Put large pan of boiling water in bottom of oven. Put bread on rack above and bake 15 minutes or until golden brown. Reduce heat to 350°F and bake 25 to 30 minutes longer or until bread sounds hollow when you tap it. Cool on rack.

Makes 2 loaves.

Submitted by: Dorothy Vella