INGREDIENTS

INSTRUCTIONS

Using an electric mixer with a dough hook, combine the yeast, sugar
and warm water and mix for 2 minutes to dissolve the yeast. Add the
salt and flour. With the mixer on low, mix until the dough starts to
come together. Increase the speed to medium-high and mix until the
dough comes away from the sides of the bowl and crawls up to dough
hook.  Grease a mixing bowl with the oil. Place the dough in the
greased  bowl and turn once. Cover the bowl with plastic wrap and place
in a  warm, draft free place until the dough doubles in size about 1
1/2  hours.  Remove the dough from the bowl and invert it onto a
heavily floured  surface. Divide the dough into 2 equal portions. Pat
each portion  into a large rectangle, about 3/4-inch thick. Roll up the
dough,  beginning with the short side and stopping after each full turn
to  press the edge of the roll firmly into the flat sheet of dough to
seal. Press with your fingertips. Tuck and roll so that any seams
disappear into the dough.  Sprinkle a baking sheet evenly with 2
tablespoons of the cornmeal.  Place the loaves on the baking sheet,
about 3 inches apart. Sprinkle  with the remaining 2 tablespoons
cornmeal. Cover the loaves with a  cloth and let rise until double in
size, about 1 hour.  Preheat the oven to 400 degrees F.  With a sharp
knife, make diagonal slashes, about 1-inch apart, on the  top of each
loaf. With a pastry brush, brush the egg wash evenly over  each loaf.
Place a cup of hot water in an oven-proof container on the  baking
sheet with the loaves.  Bake for 45 minutes, or until the bread is
golden brown. Remove from  the oven and cool on a rack. Slice to serve.
Yield: 2 large loaves  Converted by MC_Buster.  Per serving: 2443
Calories (kcal); 7g Total Fat; (2% calories from  fat); 73g Protein;
509g Carbohydrate; 0mg Cholesterol; 9627mg Sodium  Food Exchanges: 33
1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0  Fruit; 0 Fat; 0 Other
Carbohydrates  Recipe by: EMERIL LIVE SHOW #EMIC38  Converted by
MM_Buster v2.0n.

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