Italian Bread

Put the sugar, salt, yeast, and 1 cup flour in a mixing (or other large) bowl, mixing well to combine.

Heat 3/4 cup water with the butter together in a microwave for about 1 minute, or over the stovetop until warm (130ºF). Stir well, then beat liquid into dry ingredients until just blended over low speed on your mixer (or by hand). Continue to add flour, 1/2 cup at a time, until no more can be easily absorbed.

Using the dough hook on your mixer, knead for about 10 minutes (or turn the dough out onto a floured surface and knead by hand for 10 minutes), until smooth and elastic.

Let the dough rest for 15 minutes, then grease a baking sheet with canola oil and sprinkle the sheet with cornmeal.

Roll out the dough on a floured surface into a large rectangle (about 10 by 15 inches). Roll the dough (like a jelly roll) along the long side so that you have a 15-inch long loaf. Pinch the seam to seal, and lay seam-side-down on the baking sheet. Drizzle the loaf with a bit of oil (or brush on), and cover with plastic wrap or tin foil. Let rest for at least 30 minutes (or refrigerate for up to 24 hours).

To bake, preheat the oven to 425ºF. If your loaf was refrigerated, let it stand at room temperature for 30 minutes.

Make several diagonal slashes across the top of the loaf and bake for 20 minutes.

Beat the egg white with the remaining 1 tablespoon of water. Remove the bread from the oven and brush with the egg white wash. Return to the oven for 5 more minutes.