Dough:

• In a mixer with a dough hook, combine the warm water, yeast, salt, and 2 cups of flour.
• Beat on low/med speed for 30seconds, scraping the bowl constantly. Let rest for 10 minutes or until foamy.
• Beat on high speed for 3 minutes and stir in as much of the remaining flour as you can.
• Turn the dough out onto a lightly floured surface and knead in enough remaining flour to make a stiff dough that is smooth and elastic (8-10 minutes).
• Shape the dough into a ball and place in a lightly greased bowl, turning once to grease the dough. Cover and let rise in a warm place until doubled - about 1 hour.
• When the dough has risen, punch it down and place on a lightly floured surface. Divide it in half, cover it, and allow it to rest for 10 minutes.
• Meanwhile, lightly grease a baking sheet and sprinkle it with cornmeal.
• Roll each portion of dough into a 10x15-inch rectangle and roll up, working with the long side. Seal well, pinching the ends and pulling slightly to tape. Place seam side down on the baking sheet.

  *The bread widens more than rises once it's in loaf form, so make it skinny and tall. Make sure the loaf is pretty when you shape it because you can't change its shape after it has risen in loaf form.
• In a small bowl, stir together the egg white and water. Brush some of the egg white mixture over loaves (saving the extra egg white mixture for later) then allow the loaves to rise until nearly doubled - 30-45 minutes.
• When the dough has risen, preheat the oven to 375°.
• Using a very sharp knife, make 3 or 4 diagonal slits about 1/4-inch deep across the top of each loaf.
• Bake for 20 minutes then brush again with the egg white mixture. Continue baking for 10-15 more minutes or until the bread is golden brown and sounds hollow when lightly tapped.
• Immediately remove from the baking sheet and cool on wire racks.