Dissolve the yeast, salt and sugar into the water and mix the flour sufficient to make a nice smooth dough of medium degree, not too stiff or too soft. Knead the dough until it no longer adheres to the hand or bowl, cover with a cloth and let rise until it has doubled in size, about 5 hours. When it begins to sink, work it well again and set to rise again. When well risen divide the dough into equal pieces, and roll into round balls or long loaves of about two inches in thickness. Lay the loaves on a board previously sprinkled with flour and at a sufficient distance apart so as not to touch one another, and set to rise again. Let them rise till double in size.
Brush the loaves with an egg wash. Make diagonal cuts half way across on each loaf. Place the dough on a baking sheet and bake until lightly golden, about 8 to 10 minutes. Slice or tear the bread off and serve it with a spoonful of butter.
Recipe courtesy of Emeril Lagasse