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1
Place the water, flours, olive oil, salt, sugar and yeast in the bread pan in order recommended by the manufacturer.
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2
Place into the bread machine and set to dough cycle; press start.
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3
When the cycle has finished deflate the dough and remove to a lightly floured surface.
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4
Divide the dough evenly in half (or you may leave in one large piece).
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5
Cover the dough with a clean tea towel and let rest for 4-5 minutes.
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6
Roll up the dough, shape into two loaves, then seal the seam.
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7
Place the loaves spaced well apart seam-side down on a 15 x 10-inch baking sheet that has been generously sprinkled with cornmeal.
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8
Cover with a clean tea towel and let rise for about 40 minutes to 1 hour (be careful not to over rise your dough or it will deflate when brushing with the egg mixture and will taste yeasty after baked).
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9
In a small bowl whisk together egg with water.
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10
Brush the egg mixture gently over the loaves.
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11
Make one long fast slit down the middle of the dough using a very sharp small knife or a razor blade.
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12
Bake in a 375 degree F oven for 25-30 minutes or until golden brown.
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13
Immediately remove the loaves to a wooden cutting board (if the loaves stick to the pan gently place a spatula underneath loaves to loosen).
