1/2 teaspoon salt
1 (1/4 oz.) pkg. active dry yeast
Cornmeal
1 cup water (heated to 100 to 110°F)
1 egg white, beaten
2 tablespoons olive oil
3 cups Pillsbury BEST® Bread Flour
3 teaspoons sugar

BREAD MACHINE DIRECTIONS:

Place all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on dough setting.

Sprinkle an ungreased baking sheet with cornmeal. At the end of the dough cycle, remove dough from machine and place on a lightly floured surface. Punch down dough, (if dough is sticky, knead in additional flour before shaping.)

Cover dough with clean cloth; let rest for 15 minutes. Shape dough into a log-shaped loaf about 12 inches long.

Place loaf on a baking sheet that has been lightly dusted with cornmeal. Cover with plastic wrap and allow to rise in a warm place (80° to 85°F) until light and doubled in size (about 30 minutes or so - much longer in a cool room).

Preheat oven to 375°F. Using a sharp knife, make 1 deep lengthwise slash down the center top of the loaf. Brush loaf with beaten egg white.

Bake at 375°F for 25 to 35 minutes or until loaf sounds hollow when lightly tapped on bottom.

CONVENTIONAL OVEN:

In a large bowl, combine flour, sugar, salt and yeast; stir together until well mixed. Gradually mix in warm water and oil. Mix well.

On a lightly floured work surface, knead dough for 10 minutes or until smooth and elastic. Grease a large bowl with olive oil or melted butter. Place dough in bowl and turn several times until dough is coated with oil or butter. Cover with a clean, lint-free, slightly damp towel and allow the dough to rise in a warm, draft-free place for 30-60 minutes, or until double in size. Punch down dough to deflate. Cover dough with inverted bowl and allow to rest on counter for 15 minutes.

Sprinkle an ungreased baking sheet with cornmeal. Shape dough into a log-shaped loaf about 12 inches long. Place dough on baking sheet over cornmeal.

Cover and let rise in warm place for 40-60 minutes or until doubled in volume.

Preheat oven to 375°F. With sharp knife, make a deep lengthwise slash down the center top of loaf. Brush loaf with egg white.

Bake at 375°F for 25 to 35 minutes or until loaf sounds hollow when lightly tapped.

Makes 1 loaf or 12 slices.