Add the first 4 ingredients to a bread machine according to the manufacturer's directions. Select the dough cycle.
When cycle is complete, remove dough. Punch down. Cover and let rest for 10 minutes. Divide dough in half. On a lightly floured surface, roll each half into a 10x8-inch rectangle. Starting from a long side, roll into a spiral; seal edge. Pinch and pull ends to taper.
Place loaves, seams down, on a greased or parchment-lined baking sheet sprinkled with cornmeal. Combine egg white and 1 tablespoon water; brush some over tops of loaves. Cover and let rise in a warm place for 35 to 45 minutes or until nearly double. Using a sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across the top of each loaf.
Bake in a 375 degree F oven for 20 minutes. Brush with remaining egg white mixture. Bake for 12 to 15 minutes more or until bread sounds hollow when lightly tapped. Remove from baking sheet; cool on a wire rack.