Preparation / Directions:
Combine yeast and 1/4 cup warm water in a 2-cup glass measuring cup; stir remaining 1 3/4 cups warm water, and let stand 5 minutes.
Combine 4 cups flour and sugar in a large bowl. Stir in yeast mixture and oil. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes.
Add salt and enough remaining flour to make a stiff dough, beating at medium speed with a heavy-duty electric mixer 6 to 8 minutes. Cover and let rise in a warm place, free from drafts, 1 hour or until double in bulk.
Divide dough in half; shape each portion into a 12-inch loaf.
Place each loaf on a lightly greased baking sheet sprinkled with 2 tablespoons cornmeal. Cover and let rise in a warm place, free from drafts, 30 minutes or until double in bulk. Bake at 425 degrees for 15 minutes. Stir together egg white and 2 tablespoons water. Brush over loaves and bake 5 to 10 minutes or until loaves sound hollow when tapped. Makes 2 loaves.