FOR BREAD MACHINE LOAVES: Measure all ingredients into bread machine pan in the order suggested by manufacturer.
Process in French or basic/white bread cycle; medium crust color setting. Remove baked bread from pan; cool on wire rack. Makes 1 loaf.
FOR CLASSIC-SHAPED LOAVES: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process in dough/manual cycle.
When cycle is complete, remove dough to lightly floured surface. If necessary, knead in additional flour to make dough easy to handle. For 1-pound recipe, roll dough to 15 ? 8-inch rectangle. Beginning at long end, roll up tightly. Pinch seam and ends to seal. Taper ends by gently rolling back and forth.
Grease large baking sheet; sprinkle with cornmeal. Place each loaf, seam side down, on prepared baking sheet. Cover; let rise in warm, draft-free place until almost doubled in size, about 15 minutes. With sharp knife, make 3 or 4 diagonal cuts, 1/4 inch deep, across top of each loaf. Lightly beat 1 egg white with 1 tablespoon water; brush over tops. Reserve remaining egg white mixture.
Bake at 375?F for 20 minutes. Brush again with reserved egg white mixture; bake an additional 5 to 10 minutes or until done. Remove from sheet; cool on wire rack.
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