Add 2 packages of dry yeast and 1 tsp of white sugar with a 1/2 cup of warm water. Set it aside until it is foamy.

In a different bowl, combine 1 T of salt and 2 cups of lukewarm water. Beat in 2 cups of flour.

Blend in the yeast mixture and stir in 4 - 4 1/2 cups of flour. This will make a soft dough.

Pout the dough onto a lightly floured surface. Cover it and let it rest for 10 minutes.

Knead the dough until smooth and elastic. This will take 7-10 minutes. Work in the rest of the flour.

Place the dough in a lightly greased bowl, turning it once.

Cover it and let the dough rise. It needs to double in size. This will take about 1 - 1 1/2 hours.

Punch the dough down and then put it onto a lightly floured surface.

Divide the dough into two portions and then cover each portion. Let it rest for 10 minutes.

Roll each portion into a rectangle. (about 15 X 12" in size) Roll tightly at the beginning and then at the long end, and seal it well. Taper the ends.

Place the loaves, seam side down, onto a baking sheet already greased and sprinkled with cornstarch.

Use a sharp knife and cut lines every 2 1/2 inches on top of the bread. Cut them about 1/4 inch deep.

In a bowl, beat one egg white until foamy and then mix in 1 T of water.

Brush the egg mixture on the top of the bread and also on the sides.

Cover the loaves with a damp cloth, but don't let the cloth touch the loaves. You can use glasses to set around the loaves so that it holds the damp cloth. Let the bread rise for 1 1/2 hours. Preheat the oven to 375 degrees.

Put in the oven and bake for 20 minutes or until light brown.

Baste the loaves again with the egg mixture and then bake another 20 minutes. If the loaves are browning too much, cover them with foil.

Remove from the oven and let them cool on a wire rack.