Combine 2 packages of active dry yeast and 1 tsp of granulated white sugar in ½ cup of warm water. Set aside until foamy.
In a separate large bowl combine 1 tbsp salt and 2 cups of lukewarm water, beat in 2 cups of the all-purpose flour.
Blend in the yeast mixture and stir in 4-4 ½ cups of flour (enough to make a soft dough).
Turn out on a lightly floured surface, cover, and let rest for 10 minutes.
Knead until the dough becomes smooth and elastic, (about7-10 min) work in the remaining cup of flour.
Place in a lightly greased bowl, turning once.
Cover and let the dough rise until about double the amount. Approximately 1-1 ½ hours.
Punch the dough down and turn it out onto a lightly floured surface
Divide the dough into two portions.
Cover the dough and let it rest for another 10 minutes.
Roll each portion, forming a 15 x 12” rectangle. Roll tightly beginning at the long end and sealing well. Taper the ends.
Place each loaf, seam side down on a greased and cornstarch sprinkled baking sheet.
With a very sharp knife slash the tops every 2 ½ inches and about ¼ inch deep.
Beat one egg white until just foamy and mix in 1 tbsp water.
Brush the egg white mixture onto the tops and sides of the loaves
Cover with a damp cloth, making sure to not touch the loaves. (Drape the cloth over inverted glasses). Let rise until double, about 1 ½ hour. Preheat oven to 375° as the bread reaches the end of the proofing time.
Bake in the oven for approximately 20 minutes or until light brown.
Baste the loaves again with the egg white mixture and then bake for another 20 minutes. If the loaves are starting to brown too much, cover loosely with foil
Remove from the oven and let cool on wire rack.