---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Italian Bread  Kh
  Categories: Breads, Ethnic
       Yield: 1 Loaf
  
       3 c  Flour
       1 ts Salt
       1 tb Sugar
       1 tb Butter
       1 tb Yeast
       1 c  -water; warm
  
     Add 2 cups flour and all the other ingredients except water to processor.
   Pulse several time to mix thoroughly. Add half the water and pulse 4 times.
   Add remaining water and flour and mix for 60 seconds. Turn dough onto
   floured surface and let rest 20 minutes. Roll dough out and place in French
   pan that has been sprinkled with corn meal. Brush dough with corn oil.
   Refrigerate 2 to 24 hours. Remove from refrigerator and let stand 10
   minutes. Bake 20 minutes at 425 degres. Brush with beaten egg white and
   bake another
        10    minutes.
     From “Kitchen with a View” by Judi Burke, “The Keeper’s House” at
   Robinson Point Light on Isle au Haut, ME 04645.
  
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