Fat-free Bread

Roll into a 10″X8″ rectangle. Beginning at long end, roll up tightly as for
jelly roll. pinch seams and ends to seal. Taper ends by gently rolling back
and forth. Place loaf, seam side down, on a greased baking sheet sprinkled
with cornmeal(optional). Lightly brush with oil. Cover and let rise in
warm, draft-free place until double in size, 20-30 minutes. With a sharp
knife make 3 or 4 diagonal cuts about 1/4 inch deep across the top of loaf.
Lightly beat egg white and 1 tablespoon water; brush some of the egg white
mixture over top of loaf. Bake at 350 F.for 20 min. Brush again with
remaining egg white mixture. Bake 5 to 10 min. more or until done. Bread
should sound hollow when tapped. Remove the bread from the sheet; cool on a
wire rack.