in a large mixing bowl, combine 2 C. flour, the yeast, and the salt.

add warm water and beat with an electric mixer on low speed for 30 seconds, scrapping bowl constantly. beat on high speed for 3 minutes.

using a spoon, stir in as much remaining flour as you can.

turn out onto lightly floured surface. kneed in enough remaining flour to make a stuff dough that's smooth and elastic (8-10 min.) shape into ball, place in a greased bowl, turning to coat top, cover and let rise in a warm place until double in size (about an hour)

punch down dough, turn out on to lightly floured surface, divide in half, cover and let rest for 10 mins.

roll each half into 15 x 10 inch rectangle, roll up from long sides, seal well. pinch and pull ends to form tapers. place seam side down on a grease baking sheet sprinkled with cornmeal.

combine whites and water, brush over loaves, cover and let rise till almost double (35-45 min.)

with a sharp knife, make 3 our 4 diagonal cuts about 1/4 inch deep across each loaf, bake at 375° for 20 mins. brush with egg white mixture again, continue baking for 15-20 minutes more or till bread is done. remove from oven and cool