Combine and mix to form batter:
2 1/4 c warm water
2 T sugar
2 T oil
1 T salt
2 1/2 c flour
Stir in 2 T dry SAF yeast.
Add:
1 egg white
2 1/2 to 3 1/2 c more flour
Stir until the dough follows the spoon or dough-hook around. May need more flour depending on size of egg (usually 5-6 cups of flour total).
Dough should be sticky to the touch, but still able to handle with your hands. Cover bowl and let sit. Stir down every ten minutes for one hour (five or six times).
Divide the dough into two parts and form into long rectangles. Place side by side on large cookie sheet that has been generously coated with corn meal. Cover and allow to rise 20 to 30 minutes.
Cut slashes on top of loaves and brush with beaten egg. Bake at 400ºF for 23-30 minutes.
