RUSTIC ITALIAN BREAD OR SUB ROLLS

“RUSTIC ITALIAN BREAD” [Try this as sub rolls.]

(Pillsbury Bread Flour bag)

2 cups water

4½ tbsp. yeast

6 cups flour

2 rounded tbsp. sugar

1 tbsp. salt

4 tbsp. olive oil

Combine all ingredients. Knead 10 minutes or until smooth. Form into a ball. Cover with plastic wrap and cloth, and let rise 30 to 40 minutes. Punch down dough, cover with the inverted bowl, and allow to rest 15 minutes. Shape into two 12″ baguette-shaped loaves, and place on ungreased cookie sheet dusted with cornmeal. Cover and let rise for 30 to 40 minutes.

Pre-heat oven to 375°. Brush the tops of the loaves with water, and cut one slash into each top with a razor blade or very sharp knife. Brush with egg white, and bake for 25 to 35 minutes, or until the tops sound hollow when rapped with a wooden spoon. Remove to cool on a rack.