ITALIAN BREAD                   Makes 2 loaves or 6 rolls

4 1/2 to 5 1/2 cups unsifted flour
1 tablespoon sugar
1 tablespoon salt
2 packages Fleischmann's Active Dry Yeast
1 tablespoon softened Fleischmann's Margarine
1 3/4 cups very warm tap water (120-130 F.)
Corn meal
Planters Peanut Oil
1 egg white
1 tablespoon cold water

    In a large bowl thoroughly mix 1 1/2 cups flour, sugar, 
salt, and undissolved Fleischmann's Active Dry Yeast.  Add 
Fleischmann's Margarine.
    Gradually add tap water to dry ingredients and beat 2 
minutes at medium speed of electric mixer, scraping bowl 
occasionally.  Add 3/4 cup flour.  Beat at high speed 2 minutes, 
scraping bowl occasionally.  Stir in enough additional flour to 
make a stiff dough.  Turn out onto lightly floured board and 
knead until smooth and elastic, about 8 to 10 minutes.  Cover 
with plastic wrap, then a towel.  Let rest 20 minutes.
    To make loaves:  Divide dough in half.  Roll each half into 
an oblong 15 x 10 inches.  Beginning at wide side, roll up 
tightly; pinch seam to seal.  Taper ends by rolling gently back 
and forth.
    To make rolls:  Divide dough into 6 equal pieces.  Roll each 
piece into an oblong 8 x 5 inches.  Beginning at wide side, roll 
up tightly; pinch seam to seal.  Taper ends.
    Place on greased baking sheets sprinkled with corn meal.  
Brush dough with Planters Peanut Oil.  Cover loosely with 
plastic wrap.  Refrigerate 2 to 24 hours.
    When ready to bake, remove from refrigerator.  Uncover dough 
carefully.  Let stand at room temperature 10 minutes.  Make 3 or 
4 diagonal cuts on top of each with razor blade or sharp knife.
    Bake at 425 F. 15 minutes for rolls, 20 minutes for loaves.  
Remove from oven and brush with egg white mixed with cold water.  
Return to oven; bake 5 to 10 minutes longer, until golden brown.