Italian Dough for Bread and Calzone

5-6 cups all-purpose flour2 tablespoons salt1 tablespoon sugar2 tablespoons yeast1 tablespoon butter, room temperature2 cups hot waterIn the work bowl of a stand mixer, combine 5 cups flour, salt, sugar, yeast and butter. With mixer at low speed pour 1#190; cups hot water into dry ingredients. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula. Beat in up to 1/2 cup flour to make a thick batter. Continue beating for 2 minutes, scraping bowl occasionally. With a spoon, stir in enough extra flour to make a soft dough.Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.Heat oven to 425 degrees. Coat large cookie sheet with cooking spray. For bread: Divide dough in half; with lightly floured rolling pin roll out each half into a 15- by 10-inch rectangle. Starting with the wide side, tightly roll dough, jellyroll fashion, pinching seam to seal. Place seam-side down on cookie sheet and bake 28-30 minutes or until golden brown. Five minutes before to taking out of oven, beat egg white with cold water and brush over dough. Return to oven.For calzone: With lightly floured rolling pin roll dough into 16, 4-inch circles. Spoon on fillings; fold over and pinch seams to seal. Place seam-side-down on cookie sheets; taper ends. Brush with salad oil; cover loosely with plastic wrap. Refrigerate 2-24 hours before baking.Bake 22-25 minutes or until golden brown.Makes two bread loaves or 16 calzones.