* 1 cup water (70° to 80°)
* 1/2 cup dried minced onion
* 1 tablespoon sugar
* 2 teaspoons salt
* 3 cups bread flour
* 2-1/4 teaspoons active dry yeast
* 1 tablespoon cornmeal
* 1 egg yolk, beaten	  
      

-In bread machine pan, place the first six ingredients in order suggested by manufacturer.
 Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of
 water or flour if needed).
-When cycle is completed, turn dough onto a lightly floured surface. Cover and let rest
 for 15 minutes. Divide dough in half. Roll each portion into a 15-in. x 10-in. rectangle.
 Roll up jelly-roll style, starting with a long side; pinch seams to seal. Pinch ends to
 seal and tuck under.
-Sprinkle the cornmeal onto a greased baking sheet. Place loaves on pan. Cover and let
 rise in a warm place until doubled, about 30 minutes. Brush with egg yolk. Make 1/4-in.-deep
 cuts 2 in. apart in each loaf. Bake at 375° for 20-25 minutes or until golden brown.
 Remove from pan to a wire rack. 
 
 Yield: 2 loaves (about 3/4 pound each).