1. Dissolve yeast in warm water in warmed bowl of stand mixer with dough hook attatched. add salt, butter, and flour. Turn to low and mix until well blended, about 1 minute Knead on low about 2 minutes. Dough will be sticky.
2. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, About 1 hour.or until double in bulk.
3. Punch down dough and divide in half. Roll each half into 12 x 15 inch rectangle. Roll dough tightley, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover and let rise in warm place until double in bulk, or 1 hours
4. With sharp serrated knife, make 4 diagonal cuts on top of each loaf. Bake at 450 degrees for 25 minutes. Remove from oven. Beat egg white and water together with fork. Brush each loaf with egg mixture. Return to oven and bake 5 minutes longer. Remove from baking sheets immediately and cool on wire racks.
Makes 2 loaves.