Ingredients:
•1/4 cup warm water
•1 cup tepid water
•1 teaspoon kosher salt
•1 package yeast
•3 1/2 cups unbleached flour
•1 tablespoon cornmeal
•1 beaten egg white
Pour the yeast in the 1/4 cup of warm water. Let it sit for a few minutes to activate the yeast. Once the top is foamy with bubbles, pour the yeast mixture into the mixing bowl. Also add the other cup of water and the salt. Mix this together.
Next, attach the dough hook to the mixer. Add the flour a little bit at a time. Keep kneading the dough for another 2 minutes after all the flour is in. You'll see a soft, slightly sticky dough.
Spray a large bowl with oil. And cover with oiled plastic wrap and place in a warm place to rise for 1 hour. It should double in size.
Flour your surface and rolling pin. Punch down the dough and remove it from the bowl. Roll into an 8x12 in rectangle. Once it's in a rectangle, roll the dough like a jelly roll from the long end down and pinch the ends together.
Lay the cornmeal on the baking sheet and place the dough on top, so the seam is facing down. Cover it again and let it rise for another 45 minutes.
Preheat the oven to 425 degrees. When the dough is ready, beat the egg white and brush the top of the dough. With a sharp knife, make some thin diagonal slices across the top of the dough, about 1/8 inch deep.
Bake for 30 minutes, or until the top is golden brown. When you tap it, it should sound hollow. Allow it to cool before slicing. Enjoy!
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