16: Oil a heat-proof glass pie plate
17: Sprinkle lightly with cornmeal
0: STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes
1: For food processor fitted with metal blade or mixer with dough hook, put remaining bread ingredients into bowl
2: Turn machine on and combine mixture
3: With machine running, slowly add yeast mixture
4: Mix until dough cleans sides of bowl
5: If dough is too sticky, add more flour by the tablespoon, working it in before adding more
6: If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more
7: Once desired consistency is reached, (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer
8: Or by hand, put ingredients in large bowl
9: Mix well
10: Make well in center
11: Pour yeast mixture into well
12: Work yeast mixture into ingredients, then knead on floured board until smooth and elastic, about 10 minutes
13: Transfer dough to large plastic bag, squeeze out air and seal at top
14: Place dough in bowl
15: Let rise in warm spot until doubled, about 1 1/2 hours
18: Punch dough down and shape into smooth ball
19: Place smooth side up in prepared plate
20: Cover loosely with oiled plastic
21: Let rise in warm spot until doubled, about 1 hour
22: Fifteen minutes before baking, put rack in center of oven; set oven at 375F
23: When loaf has doubled, brush top with egg white
24: Sprinkle with wheat germ and(or) rolled oats
25: Bake until loaf is deep brown (cover with foil last 5 minutes if too dark) and sounds hollow when rapped on bottom, about 35 minutes
26: Place loaf on rack to cool
27: Yield: 1 round loaf
28: From Gemini's MASSIVE MealMaster collection at www
29: synapse
30: com/~gemini