Place warm water into a large mixing bowl. Sprinkle yeast over top spoon-stir and allow to sit for 1-2 minutes.
Add the salt, butter, and flour all at once.
Using a dough hook on the mixer, mix at low speed for 1 min.
Increase the speed for another 2 min. (the dough will be sticky)
Grease a large bowl. Form the dough into a ball and place it into bowl, turning to coat in grease.
Spray the top of the ball and cover with plastic wrap and then a towel. Place in a warm place for 1 hour or until the dough had doubled in size.
Grease pan and sprinkle cornmeal evenly around. Set aside
Turn dough onto a floured surface, punch down to release the gases.
Divide into 2 loaves approx. 15" long. Seal edges by pinching the dough.
Place loaves on greased/ cornmeal baking sheet.
Cover lightly with plastic wrap and towel, allow to rise for 1 hour or until doubled in size.
Preheat oven to 450°F
Slice tops of dough diagonally with a sharp knife.
Bake for 25 minutes.
Wisk up 1 egg white and 1 tbsp. of water.
Brush on top of bread and bake for another 5 minutes.
Remove and let cool before slicing.
Add copious amounts of butter to your tasting.
Store in an airtight container for the longest shelf life.