Brenda's italian bread

5 1/2 c  Unsifted flour
      1 tb Salt
      1 tb Sugat
      1 tb butter or margerine
      2    Pkgs active dry yeast
  1 3/4 c  Very warm tap water
           (120 to 130 degrees)
           Cornmeal
           Corn or other vegetable oil
      1    Egg white
      1 tb Cold water
 
  With the metal blade in place, add 3 cups flour, salt, sugar, butter and
  yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or
  until butter is thoroughly cut into dry ingredients. Add half the water and
  turn processor on and off 4 times. Add 1 1/2 cups flour and remaining
  water. Repeat on/off turns 4 times, then let processor run until a ball of
  dough formson the blades.  If the dough is too sticky (wet), add remaining
  flour a few tablespoons at a time. When correct consistency, let processor
  run 40 to 60 seconds to knead dough.
  
  Turn dough out onto a lightly floured board and knead several times to form
  a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes.
  Divide dough in half. Roll each half into an oblong 15 x 10 inches.
  Beginning at wide side, roll tightly Pinch seam to seal and taper ends by
  rolling gently back and forth. Place on greased baking sheets sprinkled
  with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap.
  Refrigerate 2 to 24 hours.
  
  When ready to bake, remove from refrigerator. Uncover dough carefully and
  let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of
  each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for
  20 minutes. Remove from oven and brush with egg white beaten with cold
  water.  Return to oven and bake 5 to 10 minutes longer or until golden
  brown. Remove from oven and cool on a wire rack.