3 1/2 to 4 1/2 cups bread flour
2 (1/4-ounce) envelopes rapid-rise yeast
1 tablespoon sugar
1 to 2 teaspoons salt
1/3 cup olive oil
1/2 cup minced fresh parsley
1 cup chopped fresh basil
4 garlic cloves, minced
1 cup grated Parmesan cheese
1 1/3 cups hot water (120 to 130)
1 tablespoon cornmeal
1 large egg
1 tablespoon water
Combine 3 1/2 cups flour and next 3 ingredients; add oil and next 4 ingredients, and beat at low speed with a heavy-duty electric mixer until blended.
Add hot water; beat at medium speed until blended. Turn dough out onto a lightly floured surface and knead until smooth and elastic (5 to 10 minutes), adding remaining flour as needed. Place dough in a well-greased bowl, turning to grease top.
Let rise in a warm place (85), free from drafts, 1 hour or until doubled in bulk.
Punch dough down; turn out onto a lightly floured surface and knead lightly 4 to 5 times. Divide dough in half. Shape each portion into a loaf and place on a lightly greased baking sheet sprinkled with cornmeal.
Cover and let rise in a warm place, free from drafts, 45 minutes or until doubled in bulk. Make 1/2-inch-deep slashes in top of each loaf with a sharp knife. Combine egg and 1 tablespoon water, stirring well; gently brush mixture over loaves.
Place a shallow pan on lower oven rack; fill with boiling water. Place loaves on middle rack.
Bake at 400 for 25 to 30 minutes or until loaves sound hollow when tapped. Remove form pans immediately; cool on wire racks.
