Italian Bread

Combine the yeast and warm water in a large mixing bowl. Let sit at room temperature until the yeast bubbles.

Add 2 cups of the flour to the yeast mixture and mix until completely incorporated. Add the salt and another 4 1/2 cups of the remaining flour. Mix well. The dough will be very stiff.

Turn the dough out onto a floured work surface. Cover the dough lightly with a towel and let rest for 10 minutes.

Remove the towel and knead the dough for 10 minutes or until it is elastic. Knead in the remaining flour in 3/4 cup increments as needed until the dough is smooth.

Grease a large bowl. Place the dough in the greased bowl, turning to coat the dough with the grease. Cover the bowl lightly and let the dough rise in a warm, draft free location until doubled in size, about 90 minutes.

Punch the dough down, cover the bowl again, and let the dough rise for another hour (or until doubled in size again).

Turn the dough out onto the floured work surface. Divide the dough into two balls. Cover the dough lightly with a towel and let rest for 10 minutes.

Sprinkle two baking sheets with corn meal.

Roll each dough ball into a 15x12-inch rectangle (about 1/4-inch thick). Roll the dough up starting at the long side. Press the edges to seal. Place each loaf, seam side down, on the prepared baking sheets. Make diagonal cuts 2 1/2 inches apart, about 1/8-inch deep, on the top of the loaf using a very sharp knife.

Let the dough rise again for 60 minutes.

Preheat the oven to 375 degrees F. Place a large, shallow pan on the lower rack of the oven. Fill the pan with boiling water.

Whisk together the water and egg white. Brush the tops of the dough with the egg wash. Place the bread in the oven and bake at 375 degrees F for 20 minutes. Brush with the egg wash again and bake for 20 more minutes or until lightly browned.

Remove the bread from the oven and let cool completely on a wire rack before slicing or storing in an airtight container.