I will be happy to share this recipe with everyone!
I don't know where I orginally got the recipe......it was on a typed sheet in one of my cooking notebooks from several years ago, so I'm sorry that I don't know who to give credit to. Here it is and I have also added some notes as to what I did when I made the loaf that I showed in the photo:
3 to 3 ½ Cups All-purpose or Bread Flour (I used Bread Flour)
1 Tbls. Sugar
1 Tsp. Salt (I used Kosher)
1 Pkg. Yeast, reg. or quick active (I used Fleischmann’s RapidRise)
1 Cup Water, VERY warm (I used around 105º)
2 Tbls. Vegetable Oil (I used Olive Oil)
1 Egg White, large (I used Half & Half)
1 Tbls. Cold Water
Place all ingredients, except the last 3, into bread machine according to manufacturer’s instructions. After the first kneading, remove from machine and form dough into a ball and place in a greased bowl and turn greased side up. Cover and let rise in warm place 1 ½ to 2 hours or until double in size. Note: Rising time is longer than time for traditional breads, which gives the typical Italian (or French) bread texture. Dough is ready if indentation remains when touched.
Grease large cookie sheet with shortening; sprinkle with cornmeal. I personally use parchment paper.
Punch down dough and roll into a rectangle, approximate 12 x 18 inches. Roll up tightly, beginning at 12” side to form a loaf. Cut ¼” deep slashes across loaf at 2” intervals with a sharp knife. “I personally do not cut the slashes until after the loaf rises and I am getting ready to bake!” Brush loaf with cold water. Let rise uncovered in warm place about 1 hour or until doubled in size.
Bake 25 to 30 minutes at 350º or until loaf is golden brown and sounds hollow when tapped.
“I brushed my loaf with Half & Half about 5 minutes before the baking was complete and I also misted cold water into the oven about half way through the baking cycle.”