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2 pkg. yeast
2 1/2 c. water
1 Tbsp. salt
7 1/4 to 7 3/4 c. enriched
yellow corn meal
1 egg white, slightly beaten

Soften yeast in warm water. Stir in 2 cups flour. Beat
well. Add salt and remaining flour. Dough should be stiffer
than ordinary bread. Cover. Let rest 10 minutes. Knead 15 to
25 minutes until elastic. (Longer kneading makes more typical
Italian bread.) Oil dough and let rise until double. Divide in
half on floured surface. Form in balls and let rest 10 min-
utes. Shape and place on greased cookie sheet and sprinkle with
corn meal for a crunchy crust. Beat egg white and 1 tablespoon
water and brush on sides and top. Cover with a damp cloth.
(Make a tent with glasses so cloth doesn't touch bread.) Let
rise. Bake at 375 degrees for 20 minutes, brush with egg white
mixture again and bake for 20 more minutes. (Place a shallow
pan of boiling water under bread while it is baking.)

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