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1
Put the sugar, salt, yeast, and 1 cup flour in a mixing (or other large) bowl, mixing well to combine.
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2
Heat 3/4 cup water with the butter together in a microwave for about 1 minute, or over the stovetop until warm (130u00b0F). Stir well, then beat liquid into dry ingredients until just blended over low speed on your mixer (or by hand). Continue to add flour, 1/2 cup at a time, until no more can be easily absorbed.
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3
Using the dough hook on your mixer, knead for about 10 minutes (or turn the dough out onto a floured surface and knead by hand for 10 minutes), until smooth and elastic.
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4
Let the dough rest for 15 minutes, then grease a baking sheet with canola oil and sprinkle the sheet with cornmeal.
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5
Roll out the dough on a floured surface into a large rectangle (about 10 by 15 inches). Roll the dough (like a jelly roll) along the long side so that you have a 15-inch long loaf. Pinch the seam to seal, and lay seam-side-down on the baking sheet. Drizzle the loaf with a bit of oil (or brush on), and cover with plastic wrap or tin foil. Let rest for at least 30 minutes (or refrigerate for up to 24 hours).
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6
To bake, preheat the oven to 425u00b0F. If your loaf was refrigerated, let it stand at room temperature for 30 minutes.
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7
Make several diagonal slashes across the top of the loaf and bake for 20 minutes.
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8
Beat the egg white with the remaining 1 tablespoon of water. Remove the bread from the oven and brush with the egg white wash. Return to the oven for 5 more minutes.
