French Bread

1 package active dry yeast
1 1/4 cups warm water (105 to 115 degrees F)
1 tablespoon granulated sugar
1 1/2 teaspoons salt
2 3/4 to 3 cups all-purpose flour
1 tablespoon cornmeal
1 egg white
2 tablespoons cold water

Dissolve yeast in warm water in large bowl. Stir in sugar, salt and 2 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover with damp cloth; let rise in warm place until double, 1 1/2 to 2 hours. Dough is ready if indentation remains when touched.

Punch dough down; cover and let rest 15 minutes. Grease cookie sheet; sprinkle with cornmeal. Roll dough into a 15 x 10-inch rectangle. Roll up tightly, beginning at 15-inch side; seal edge. Roll gently back and forth to taper ends. Place on cookie sheet. Make 1/4-inch slashes in loaf at 2-inch intervals or make 1 lengthwise slash. Brush top of loaf with cold water. Let rise uncovered until double, 1 1/2 hours.

Preheat oven to 375 degrees F.

Brush loaf with cold water. Bake 20 minutes. Mix egg white and 2 tablespoons water; brush over loaf. Bake until loaf is deep golden brown and sounds hollow when tapped, about 25 minutes.