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1
In a large bowl, thoroughly mix 1 1/2 cups flour, sugar, salt and undissolved yeast.
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2
Add margarine.
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3
Gradually add tap water to dry ingredients and beat 2 minutes at medium speed of mixer, scraping bowl occasionally.
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4
Add 3/4 cup flour.
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5
Beat at high speed 2 minutes, scraping bowl occasionally.
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6
Stir in enough flour to make a stiff dough.
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7
Turn out onto lightly floured board and knead until smooth and elastic, about 10 minutes. Cover with plastic wrap, then a towel.
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8
Let rest 20 minutes. Divide dough in half.
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9
Roll each half into an oblong 15 x 10-inch.
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10
Beginning at wide side, roll up tightly.
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11
Pinch seam to seal.
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12
Taper ends by rolling gently back and forth.
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13
Place on greased baking sheet sprinkled with corn meal. Brush dough with oil. Cover loosely with plastic wrap.
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14
Refrigerate 2 to 24 hours.
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15
When ready to bake, remove from refrigerator, uncover and let stand at room temperature 10 minutes. Make 3 or 4 diagonal cuts on top of each loaf.
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16
Bake at 425u00b0 for 20 minutes. Remove from oven. Brush with 1 egg white mixed with 1 tablespoon water. Return to oven. Bake 5 to 10 minutes longer, until golden brown.
