Proof the yeast. Mix together the sugar and warm water before gently mixing in the yeast. Set aside for 20 minutes or until it looks foamy and thick on the top layer. Transfer proofed yeast to a large mixing bowl.
Mix the flour, salt, and yeast. In a measuring cup, measure out the flour and mix in the salt. One cup at a time, start incorporating the flour into the yeast mixture in the large bowl, mixing with a wooden spoon.
Knead until no longer sticky. Once all the flour is added, move the mixture onto a clean, flour dusted surface. Using your hands, knead kneading the mixture with your hands for at least 20 minutes or until it no longer sticks to your hands (adding more four if needed).
Rest for 2 hours. Prep a large bowl with nonstick spray or olive oil, transfer the dough into the bowl, cover with a towel or plastic wrap and let rest for 2 hours.
Prep egg wash and divide the dough into 2 loaves. When the dough is almost fully rested, beat together the egg white and water and prep your work surface. Return the dough to your flour dusted work space and divide into two balls. Roll the balls into loaves about 1 foot in length.
Prep loaves for baking by scoring & brushing with egg wash. Prep a parchment lined baking sheet by dusting with flour and place the loaves on top of the flour. Using a knife, score into the tops of the loaves before brushing lightly with the egg white mixture.
Bake with water in a skillet underneath at 400 degrees for 30 minutes. Set water to boil in an oven safe skillet. Once it's boiling, add it to the bottom rack in your oven. Place the pan with your loaves of bread on the middle rack and set the oven to 400 degrees and allow the bread to bake as the oven comes to temperature. Set your timer to 30-35 minutes (or until golden brown all around).