After trying a few other Italian bread recipes I decided to adapt my old one to more modern methods. It is even better than doing it all by hand since the dough is handled less. Use a silpat when working with this dough since it is a little sticky.
Pre heat oven to 375 while dough rises. If you are using a pizza stone it is important to have it screaming hot.
Put all ingredients **except** last 5 into bread machine on DOUGH cycle. Run through the entire dough cycle, turn off the machine and start it over so you get two kneading and rising cycles. It will make a nice difference in the loaf.
Put dough onto a silpat which is on a cookie sheet with no edges and punch down, letting it rest for 10 to 15 minutes.
Shape into a rectangle on the silpat.
Roll the dough from the long side, pinching it as you roll to prevent it from unrolling.
Gently move the loaf to one side of the pan.
Sprinkle the silpat with cornmeal and position the loaf 'kitty cornered' in the pan, with the seam side down.
Let rise in a warm spot covered with a damp towel for 30 to 40 minutes until it is doubled (I use my proofing oven on the lowest setting, about 100 degrees.
With a very sharp knife, carefully slash the loaf in 4 places.
Mix the egg white with a drop of water and gently brush it on the loaf. Wait 5 minutes and gently brush it again.
Sprinkle with toasted sesame seeds (I really cover the loaf heavily and it looks so beautiful when it comes out of the oven).
Put the silpat onto your baking stone quickly by sliding it off of the baking sheet which has no sides. If you are not using a stone just put the pan in the oven as usual.
Toss 6 ice cubes onto the bottom of your oven and shut the door. Repeat 10 minutes later with 6 more ice cubes.
Bake a total of 35 to 40 minutes or until the loaf sounds hollow when tapped. 15. Cool on a wire rack before slicing.