In a large mixing bowl, combine 1 cup of the flour, the yeast, and 3/4 teaspoons of salt. Add warm water. Beat with a mixer at high speed for 3-4 minutes. Stir in as much remaining flour as possible. Turn out onto a lightly floured surface. Knead in enough remaing flour to make a stiff dought that is smooth and stretchy. This will take about 10 minutes. Shape into a ball. Put it in a greased bowl; turn onto grease surface. Cover and let rise in a warm place till nearly double (1 hour). Punch down the dough. Turn onto a lightly floured surface. Roll the dough into a 15x10-inch rectangle. Roll up from long sides into a rope; seal well. Pinch and pull the ends to taper. Place, seam side down, on a greased baking sheet sprinkled with cornmeal (if you don't have any cornmeal, you can just use some grits- they work just as well). Combine egg white and water; brush over the loaf. Cover and let rise till nearly double (another 35-45 minutes). With a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deel across the top of the bread. Bake in a 375 degree oven for 20 minutes. Brush again with egg white and water solution. Continue baking for 15-20 minutes more or till bread tests done. Remove from baking sheet and cool.