Rustic White Bread

Using this simple recipe will give novice bakers the basic skills they need to make bread. Giving bread a round shape is easier than in a traditional loaf.
Dilute the yeast in 1 cup of warm water in a large bowl and let stand for 5 minutes.Lightly pour the flour into dry measuring cups; smooth with a knife. Add 2 3/4 cups flour and salt to the yeast mixture; stir until a soft dough forms. Place the dough on a floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, so that the dough does not stick to your hands (the dough will be sticky).Place the dough in a large bowl greased with cooking spray, turning it over so that it covers the top. Cover and let rise in a warm place (85 °), draughty, for 45 minutes or until the dough is doubled in size. (Gently press 2 fingers into the dough. If there are dents, it means that the dough has risen sufficiently.)Knead the dough. Cover and let rest for 5 minutes. Shape the dough into a 6-inch circle; place on a baking sheet dusted with cornmeal. Lightly brush the surface of the dough with cooking spray. Cover and let rise for 45 minutes or until the dough is doubled in size.Preheat the oven to 450 degrees.Roll out the dough. Mix 1 teaspoon of water and egg white, stirring with a whisk; brush the dough. Make 3 (4-inch) incisions 1/4-inch deep across the top of the dough, using a sharp knife.Bake at 450 ° C for 20 minutes or until the bread is browned on the bottom and hollow when tapped. Remove from the pan; cool on a wire rack.