In a large bowl, dissolve yeast in very warm water, between 110 and 115 degrees. Stir in salt, oil and sugar. Add flour; mix well. Shape into a ball and place in a well-oiled bowl, turning to coat well. Cover and let rise until double in bulk, about one hour. Punch down. Divide into 3 equal parts; shape into loaves. Place loaves crosswise on a greased baking sheet that has been sprinkled with cornmeal. Cover; let rise for 30 minutes. Make 4 diagonal slices in top of each loaf. Bake at 400 degrees for 25 to 30 minutes. Whisk together egg white and cold water; brush onto loaves. Bake for an additional 5 minutes.
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