1 package active dry yeast (2 1/4 teaspoons)
1 1/4 cups warm water (105°-115°F)
3/4 teaspoon salt
3 1/2-4 cups flour
yellow corn meal
1 egg white
1 tablespoon water

Sprinkle yeast over water and let stir till dissolved. Add salt and 1 1/2 cups flour. Beat till well blended then for 2 minutes longer on medium speed. Stir in 1 3/4 cups flour to make a soft dough. Turn out onto lightly floured surface. Knead in remaining flour to make smooth, elastic dough. Kneading is essential to developing the texture of Italian bread. Knead 20-25 minutes. Do not underknead. Place in large greased bowl, turning to coat top. Cover with towel and let rise in warm, draft free place 1 hour till doubled. Punch down dough and let rise another hour till doubled again. Punch dough down, turn out onto lightly floured surface, cover and let rest 10 minutes. Flatten half into an oval about 13x6 inches. Fold in half lengthwise, repeating flattening and folding of dough once more. Pinch seam to seal. With palms of hands, roll into 15 inch long loaf. Grease large baking sheet and sprinkle with cornmeal. Place loaf seam side down on prepared sheet, cover and let rise 45 minutes till doubled. Heat oven to 375°F. Diagonally slash loaf crosswise 1/4 inch deep, 3 times. Mix together egg white and water and gently brush over loaf, reserving some of mixture. Place 1 inch of boiling water in large shallow pan on bottom rack of oven. Bake bread on middle rack, above the water filled pan. Bake 20 minutes then brush with egg white mixture once more. Bake 15-20 minutes longer till loaves are golden brown and sound hollow when tapped.