Adapted from the book "Beard on Bread" by Chef James Beard. Makes 2 Loaves.

Combine yeast, sugar and warm water in a large bowl and allow to proof Combine salt, flour and mix into yeast mixture one cup at a time, until the dough comes together in a "ball".

Knead on a lightly floured board until no longer sticky, about 10 minutes, adding flour as necessary. Place in a lightly oiled bowl, turning to coat entire surface of dough with oil. Cover with a warm damp cloth, and a dry one on top, and leave in a warm place until dough is doubled in bulk, about 1 1/2 to 2 hours. Punch down the dough, turn onto lightly floured board and shape into two long, French-style loaves.

Sit them on an ungreased baking sheet sprinkled with cornmeal. Slash tops of loaves diagonally in two or three places with a single-edge razor blade or very sharp knife. Brush loaves lightly with the egg white wash. Place in a COLD oven, on middle shelf. Set temperature to 400F, and bake the bread 35 minutes, or until its well browned and sounds hollow when tapped on top. Posted to JEWISH-FOOD digest by "I M Mushroom" on Oct 20, 1998,