In a small cup, sprinkle the yeast over ¼ cup of warm water.

Let it sit until the yeast becomes creamy, about 2 minutes.

Stir until the yeast dissolves.

In a large bowl, mix the flour and salt.

Add the softened yeast and the remaining 1 cup warm water, mixing with a wooden spoon (the dough will be slightly loose).

Transfer to a lightly floured surface.

Knead until smooth and elastic, adding more flour if needed, for about 5 minutes.

Grease a large bowl with oil, place the dough in it, and turn to coat.

Cover with a towel and let it rise in a warm place (like an oven turned off) for about 3 hours or until doubled in size.

Punch down the dough and knead for 5 minutes.

Divide it into 2 equal parts.

Roll out each part into a 20 x 5-inch rectangle.

Roll up each rectangle tightly jellyroll fashion, starting from a long side.

Pinch to seal the seam and ends.

Sprinkle a cookie sheet with cornmeal and place the loaves, seam side down, on the sheet.

Make diagonal slits in the top at several places.

Let it rise in a warm place for 1 more hour or until doubled in size.

Preheat the oven to 450°F with an oven rack in the upper-middle position.

Place a pan of water on the oven floor.

Bake the bread for 5 minutes.

Remove the water pan and bake for 5 more minutes.

Lightly beat the egg white and 1 teaspoon water in a small bowl.

Brush this egg wash over the bread and bake for 5 to 10 minutes more or until browned and crusty.