*1 cup warm water
*1/4 teaspoon white sugar
*3 teaspoons active dry yeast
*3 cups all-purpose flour
*1 teaspoon salt
*2 teaspoons cornmeal
*1 egg white
*1 teaspoon water
~In a small bowl, mix warm water, sugar & yeast.
~Let yeast sit 10 minutes to proof.
~In a large bowl, combine 1 cup flour & salt.
~Mix yeast mixture into flour.
~Use a wooden spoon and stir in remaining 2 cups of flour.
~Place dough on a lightly floured surface.
~Knead dough until smooth and elastic (about 8-10 minutes).
~Shape into a ball.
~Place dough into a greased bowl, and turn once.
~Cover, and let rise in a warm place until doubled. (about 1 hour)
~Punch dough down.
~Turn out onto a lightly floured surface.
~Cover with clean damp cloth and let rest for 10 minutes.
~Roll dough into a large rectangle.
~Roll up, starting from long side.
~Moisten edge with water and seal.
~Grease a large baking sheet.
~Sprinkle corn meal on baking sheet.
~Place loaf seam side down on baking sheet.
~Lightly beat the egg with the water.
~Gently brush some egg mixture on dough.
~Cover with clean damp cloth.
~Let rise until doubled. (about 40 minutes)
~With a very sharp knife, gently cut 3-5 diagonal cuts about 1/4 inch deep across top of dough.
~Bake in a preheated 375 degrees oven for 20 minutes.
~Brush again with egg white mixture.
~Bake for 15-20 minutes., or until bread tests done.
~Cool on a wire rack.