Italian Bread

In a large bowl, thouroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast. Add butter.

Gradually add water to dry ingredients and beat 2 minutes at medium speed with electric mixer, scrape bowl occasionally. Add 3/4 cup flour.

Beat at high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make a stiff dough.

Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes. Cover with plastic wrap, then a towel. Let rest 20 minutes.

Divide dough in half. Roll each half into a 10-inch oblong. Beginning at wide side, roll up tightly; pinch seam to seal. Taper ends by rolling gently back and forth.

Place loafs on greased baking sheet sprinkled with cornmeal. Brush dough with oil.

Cover loafs loosely with plastic wrap. Refrigerate 2 to 24 hours.

When ready to bake, remove from refrigerator. Uncover dough carefully. Let stand at room temperature 10 minutes. Make 3 or 4 diagonal cuts on top of each with razor blade or sharpe knife.

Bake in preheated 425 degree oven for 20 to 25 minutes. Remove from oven Brush with egg white mixed with cold water. Return to oven; bake 5 to 10 minutes longer; until golden brown.

Makes 2 loaves.