Turn oven to 200º
Add warm water, sugar, and yeast to glass measuring cup or bowl. Stir
gently to combine and set aside until the yeast blooms (or proofs).
Add 2 cups flour and salt to stand mixer with dough hook or large bowl to
mix by hand.
Slowly add bloomed water and yeast mixture until combined.
Add remaining 1 cup flour and mix thoroughly.
Lightly flour cutting board or counter and knead dough until smooth and
elastic, approximately 5 minutes.
Turn off oven, keep door closed.
Grease an oven proof bowl, add dough and cover with a damp kitchen towel
or foil. *Tip: I use foil, especially if the bowl is shallow as the dough can
stick to the towel.
Let rise until doubled, 1 ½ – 2 hours.
Knead dough 1 minute. Cover 15 minutes.
With a rolling pin, roll dough into a rectangular shape, approximately 15” x
10” and then starting at one long end, roll tightly.
Roll back and forth gently as the ends taper.
Place on greased cookie sheet sprinkled with cornmeal.
With a sharp knife, create ¼” deep small cuts every 2”.
Brush top of loaf with cold water.
Let rise uncovered 1 ½ hours or until double.
Turn oven to 350º.
Brush loaf with additional cold water and bake for 20 minutes.
Brush loaf with mixture of 2 tbsp water and egg white and bake 25 minutes
or until bread is golden brown. *Bread is done when you can knock on it
and hear a hollow sound.