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Preheat oven to 300 degrees.
Combine ¼ C water, yeast and 1 tsp sugar into a bowl. Allow to stand for five minutes or until yeast is bubbly.
Into the bowl of the stand mixer, add flour, 1 Tbsp sugar, salt and remaining water.
Add in yeast mixture. Mix well and knead for 5 minutes or until dough is smooth.
Cover and allow to rise until double (about 15-20 minutes)
On a lightly floured surface roll out with a rolling pin. (May divide dough into two pieces for two smaller loaves if desired)
Roll dough up jelly roll style and turn ends under and place seam down on a greased cookie sheet. Cut 3 diagonal slits into each loaf (only about ¼ inch deep)
Mix together egg white and 1 Tbsp water and gently brush on loaves. Or brush with olive oil and sprinkle with coarse salt.
Boil a pan of water and then put it into a shallow dish, if your pan is not oven safe. Place pan of water on the lower shelf of oven.
Place bread in oven on shelf above pan of water.
TURN OFF OVEN
Allow bread to rise and bake for 20 minutes.
Remove pan of water
Leave bread in the oven and turn oven to 425 degrees and bake bread for 8-10 minutes. (this includes the preheating time)
If the bread is not done at the end of the ten minutes, reduce oven to 350 and bake for an additional 5 minutes longer or until bread is golden brown.