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Preheat oven to 375F.
Add yeast and 1 teaspoon of suger to a 2 cup measuring cup. And add 1 cup of warm tap water and stir until dissolved. Wait about 15 minutes until yeast mixture becomes foamy.
Sift together flour and salt. Add 2 cups of the flour to the mixing bowl of your KitchenAid stand mixer with bread hook attatched.
Add yeast and water to flour and turn mixer on low and mix until combined. Turn mixer to #2 setting and mix for 2 minutes. The dough will be quite loose and sticky.Slowly add remaining flour a half cup at a time until dough becomes stiffer and begins to pull away from the sides of the bowl. Dough should still be slightly sticky. Continue mixing for 5 additional minutes to knead.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes adding additional flour to keep dough from sticking to surface until smooth and elastic. Form into a ball and let rest for 5 minutes.
Grease large bowl with olive oil or spray with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover with cling wrap and let rise in warm place 1 hour 30 minutes to 2 hours or until dough has doubled in size.
Gently push fist into dough to deflate. Remove from bowl and divide in half. On lightly floured surface, roll each half into 15 x 8-inch rectangle. Roll dough up tightly, beginning at 15-inch side, to form a loaf. Pinch edge of dough into roll to seal. Roll gently back and forth to taper ends. Place both loaves on cookie sheet coated with olive oil and sprinkled with cornmeal or covered with parchment paper.
Cut 1/4-inch-deep slashes across tops of loaves with sharp knife. Brush loaves with cold water. Let rise uncovered in warm place about 1 hour oruntil dough has doubled in size.
In small bowl, mix egg white and 1 tablespoon cold water; brush over loaves. Bake 25 to 30 minutes or until loaves are golden brown and sound hollow when tapped. Remove from cookie sheet to wire rack to cool.
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