Rustic Italian Bread

Found on a package of Pillsbury Bread Flour
1 c. water, heated to 120 to 130* F
2 T. olive oil
3 c. bread flour
2 t. sugar
1/2 t. salt
1 pkg. active dry yeast
cornmeal
1 egg white, beaten
Mix together, turn dough on lightly floured surface, knead 10 minutes.
Place in greased bowl, cover and let raise 30 to 40 minutes.
Sprinkle baking sheet with cornmeal, let dough rest covered
on counter for 15 minutes. Shape into baquette-shaped loaf.
Cover, let rise 35 to 40 minutes or until doubled in size.
Heat oven to 375* and bake 25 to 35 minutes or until sounds hollow when tapped.