Oil a sheet pan, sprinkle with cornmeal.
Mix 1 1/2 c. flour, sugar, salt, and yeast.
Gradually 1 3/4 c. water to dry ingred. and beat 2 min.
Stir in enough additional flour to make stiff dough. Turn on floured board and knead until smooth, 8 to 10 min.
Cover and plastic wrap or towel, rest dough for 20 min..
Divide dough in half, roll out on lightly floured board to 10x15 inch rectangle.
Roll up and taper ends.
Place on prepared pan cover with plastic wrap, refrigerate.
Preheat oven to 425.
When ready to bake let stand at room temp. 10 min.
Slash across tops.
Bake 20 to 25 min.
Combine egg white and water,
brush on bread and bake 5 to 10 min. longer.