Turn oven to 200 degrees.

Add warm water, sugar, and yeast to glass measuring cup or bowl. Stir gently to combine and set aside until the yeast blooms (or proofs).

Add 2 cups flour and salt to stand mixer with a dough hook or large bowl to mix by hand with a dough mixer.

Slowly add bloomed water and yeast mixture until combined.

Add remaining 1 cup flour and mix thoroughly.

Lightly flour cutting board or counter and knead the dough until smooth and elastic, approximately 5 minutes.

Turn off oven, keep the door closed.

Grease an ovenproof bowl, add dough and cover with a damp kitchen towel or foil. *Tip: I use foil, especially if the bowl is shallow as the dough can stick to the towel.

Let rise until doubled, 1 1⁄2 – 2 hours.

Knead dough 1 minute. Cover 15 minutes.

With a rolling pin, roll dough into a rectangular shape, approximately 15” x 10” and then starting at one long end, roll tightly.

Roll back and forth gently as the ends taper.

Place on a greased cookie sheet sprinkled with cornmeal.

With a sharp knife, create 1⁄4” deep small cuts every 2”.

Brush top of the loaf with cold water.

Let rise uncovered 1 1⁄2 hours or until double.

Turn oven to 350 degrees.

Brush loaf with additional cold water and bake for 20 minutes.

Brush loaf with a mixture of 2 tbsp water and egg white and bake 25 minutes or until bread is golden brown. *Bread is done when you can knock on it and hear a hollow sound.