Its not that hard Italian Bread Recipe

How to make it

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• Dissolve the yeast in 1/3 cup of warm water (105°-115°)
• Mix well and let stand 5 minutes.
• Mix the flour and salt together.
• In a large bowl, combine the dissolved yeast and 1-1/4 cup water slowly.
• Add the flour mixture, stirring well after each addition, to form a stiff dough.
• Turn out on a floured board and knead for 10-15 minutes, dabbing the sweat droplets off your forehead as you go!
• Add flour as neccessary, while kneading, until smooth and elastic.
• Place in a greased bowl and rotate to coat the surface of the dough.
• Cover and let rise in a warm place for 1-2 hours or until double in bulk.
• Punch down.
• Lightly flour a smooth surface.
• Toss the dough with smoothed flour until no longer sticky.
• Divide dough into 2 parts
• Roll the dough with a rolling pin to 1 12x8-inch rectangle.
• Roll up, jelly-roll-style, beginning with the 12-inch side to form a long loaf.
• Pinch the edges to seal.
• Taper the ends of the loaf by rolling between the palm of your hands.
• Repeat with other part of dough.
• Your loaves should be 12-inches.
• Sprinkle a large baking sheet with cornmeal.
• Place the 2 loves on the baking sheet and cover with a towel.
• Let rise in a warm place until double in bulk. About 1-2 hours.
• With a sharp knife, make 3 diagonal slits in the surface of the loaves.
• Beat the egg white with water together until well mixed.
• Brush the loaves with the egg mixture.
• Pul the bread on the middle shelf in the oven and place a small cake pan wth 1-inch of hot water on the shelf below.
• Bake for 15 minutes at 425°.
• Reduce heat to 350° and bake an additional 15 minutes.
• The loaves should sound hollow when tapped and be well browned.
• Cool on rack.