French Bread

¾ cup warm water

½ teaspoon salt

2¼ cups bread flour

1½ teaspoons instant dry yeast

Olive oil

Palmful of cornmeal

1 tablespoon water

1 egg white

Add the warm water, salt, flour and yeast to bread machine and set on one-pound dough setting; the machine should mix, knead and rise the dough.After the bread machine has completed its entire cycle, remove dough to work surface lightly dusted with flour. Heat oven to 375 degrees; lightly grease a baking stone or baking sheet and dust with corn meal.Roll the dough out into an 8-by-15-inch rectangle. Tightly roll the dough so that you end with a 15 inch long loaf. Pinch the bottom seam to seal. Fold the ends and fold over. Place loaf, seam-side down, on baking stone and brush with a light coating of olive oil. Cover with a warm, damp towel and put in a warm place to rise another 20 minutes.In a small bowl combine water and egg white. Cut four diagonal slash marks on the top of the bread and brush with egg wash. Bake 20 minutes and then brush with more of the egg wash and bake for an additional 10 minutes.Serves 12 to 16.