Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 cups of
the flour. Beat until smooth.
Stir in enough remaining flour to make dough easy
to handle. Turn dough onto lightly floured surface; knead until smooth and elastic,
about 5 minutes.
Place in greased bowl; turn greased side up. Cover with damp cloth;
let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation
remains when touched.
Punch dough down; cover and let rest 15 minutes.
Grease cookie sheet; sprinkle with cornmeal.
Roll dough into a 15 x 10-inch rectangle. Roll up tightly, beginning
at 15-inch side; seal edge. Roll gently back and forth to taper ends. Place on cookie
sheet. Make 1/4-inch slashes in loaf at 2-inch intervals or make 1 lengthwise slash.
Brush top of loaf with cold water.
Let rise uncovered until double, 1 1/2 hours.
Heat oven to 375 degrees F.
Brush loaf with cold water. Bake 20 minutes.
Mix egg white and 2 tablespoons water; brush over loaf.
Bake until loaf is deep golden brown and sounds hollow when
tapped, about 25 minutes.