Cool Rise Italian Bread (Tiffany)

2 ¼ - 2 ¾ cups of flour

1/2 TBS. sugar

1/2 TBS. salt

2 ¼ tsp. (one package) active dry yeast

½ TBS. softened margarine

¾ cup warm water

cornmeal

oil

egg white

½ TBS. cold water

In a large bowl thoroughly mix ¾ cup flour, sugar, salt and undissolved yeast.  Add margarine.  Gradually add water to dry ingredients and beat.

Add 3/4 cup flour. Beat at high speed. Stir in enough additional flour to make a stiff dough.  Turn out onto lightly floured board and knead until smooth and elastic, about 8-10 minutes.  Cover and let rest 20 minutes.

Roll dough into an oblong 15"x10".  Beginning at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently back and forth.  Place on greased baking sheets sprinkled with cornmeal.  Cover loosely with plastic wrap. Refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator, uncover and let stand at room temperature for 10 minutes.  Make 3-4 diagonal cuts on top with a sharp knife.  Bake at 425° for 20 minutes.  Remove from oven and brush with egg white mixed with cold water.  Return to oven; bake 5-10 minutes longer or until golden brown.