This is the bread recipe I use the most. It makes an incredible loaf, and is much easier than traditional loaves since it is started in the bread machine. It is actually from the Pillsbury flour bag.
This evening, I served the bread with Italian Sausage Soup.
1 cup warm water (100-110°F)
2 T olive oil
3 cups bread flour
2 t sugar
1/2 teaspoon salt
1 1/2 t bread machine yeast
1 egg white, beaten
Place all ingredients (except cornmeal and egg white) in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press start.
At the end of the dough cycle, turn dough out onto a lightly floured surface and punch down. Cover with a towel and let rest 15 minutes.
Form dough into a baguette shape, about 12 inches long. Place on a baking pan generously sprinkled with cornmeal.
Cover let rise in a warm place til doubled in volume, about 20-25 minutes.
Preheat oven to 375°.
Make a long, quick cut down the center of the loaf with a sharp knife.
Brush loaf with egg white. Gently shake the pan to make sure that the loaf isn't sticking. If so, use a spatula to loosen.
Bake 25-35 minutes, or til bread sounds hollow when tapped.