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1
STIR YEAST AND SUGAR into water; let stand till foamy, about 5 min.
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2
For food processor fitted with metal blade or possibly mixer with dough hook, put remaining bread ingredients into bowl.
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3
Turn machine on and slowly add in yeast mix.
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4
Mix till dough cleans sides of bowl.
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5
If dough is too sticky, add in more flour by the Tbsp., working it in before adding more.
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6
If dough is dry and crumbly, add in more water by the tsp., working it in before adding more.
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7
Once desired consistency is achieved (moist but not too sticky), mix dough till well-kneaded, uniformly supple and elastic, about 40 seconds in food processor, or possibly 6 min in mixer.
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8
If mixing by hand, put ingredients into large bowl and make well in center.
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9
Pour yeast mix into well and work into ingredients in bowl, then knead on floured board till dough is elastic and smooth, about 10 min.
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10
Transfer dough to large plastic bag, squeeze out air and seal top.
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11
Place in bowl.
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12
Let rise in hot spot till doubled, about 1-to-1 1/2 hrs.
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13
Oil 8-c.-capacity bread pan (9-inch).
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14
Punch dough down and shape to fit pan.
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15
Cover loosely with plastic.
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16
Let rise in hot spot till doubled, about 1 hour.
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17
15 min before baking, put rack in center of oven; set oven at 375F.
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18
When dough has doubled, brush top with egg white.
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19
Bake till loaf is golden brown and sounds hollow when rapped on bottom, about 35 min.
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20
Immediately remove loaf
