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1
In large bowl, combine sugar, salt, yeast, and 2 cups flour.
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2
In 1-quart saucepan over low heat, heat butter or margarine and 1 3/4 cups water until very warm (120 to 130 degrees F.)
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3
Butter or margarine does not need to melt.
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4
With mixer at low speed, gradually beat liquid into dry ingredients until just blended.
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5
Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
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6
Beat in 1/2 cup flour to make thick batter; continue beating mixture at medium speed for 2 minutes, scraping bowl often with rubber spatula.
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7
With wooden spoon, stir in enough additional flour (about 1 3/4 cups) to make a soft dough.
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8
Turn dough onto floured surface; knead until smooth and elastic, about 10 minutes, adding flour while kneading.
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9
Cut dough in half; cover pieces with bowl; let dough rest for 20 minutes for easier shaping.
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10
Grease large cookie sheet; sprinkle cookie sheet with cornmeal.
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11
On floured surface with floured rolling pin, roll each half into 15 x 10 inch rectangle.
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12
From 15 inch side, tightly roll dough, jelly-roll fashion; pinch seam to seal.
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13
Place loaves, seam side down, on cookie sheet and taper ends.
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14
Brush loaves with oil; cover loosely with plastic wrap.
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15
Refrigerate 2 to 24 hours.
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16
Preheat oven to 425 degrees F.
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17
Meanwhile, remove loaves from refrigerator; uncover; let stand 10 minutes.
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18
Cut 3 or 4 diagonal slashes on top of each loaf.
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19
Bake 20 minutes.
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20
In small bowl with fork, beat egg white with 1 tablespoon of water.
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21
Remove loaves from oven; brush with egg-white mixture; return to oven and bake 5 minutes.
