Add some hot water to your stand mixer bowl to get it warm, swirl it around and then pour it out.
In the mixing bowl combine the sugar and yeast with the warm water, mix them to dissolve.
Add in the salt, butter, and flour. Mix the dough at low speed using the dough hook for about 3 minutes.
Cover the dough with olive oil, move it around to coat the entire dough bowl. Cover the dough in the mixing bowl and allow it to rise in a warm place for about 1 hour. Once the dough is doubled in size, punch it down and divide it into two pieces.
Place one half of the dough onto a floured surface and roll into a log to form the bread, around 12 inches by 15 inches. Roll the dough tightly, keeping it thinner towards the ends.
Dust baking sheets with cornmeal and then place the french bread loaves onto the baking sheet. Cover them and allow to rise until doubled in size, about 1 hour.
Preheat your oven to 450 degrees F.
Scor the loaves once ready using a serrated knife. Make them diagonally across each loaf. Bake the loaves for 25 minutes and then remove from the oven.
Mix together the egg white and cold water, brush over top of the loaves and cook for 5 minutes more, then remove and allow to cool before enjoying.