In large bowl combine
2 C flour
5 t yeast
1 T sugar
1 T salt
With mixer at low speed, gradually pour 2 1/2 C warm water into dry ingredients, beat until mixed. Increase speed to medium and beat 2 minutes, occasionally scraping bowl. Gradually beat in 2 C flour or enough to make a thick batter; continue beating 2 minutes. With spoon, stir in enough additional flour (about 2 C) to make soft dough. Turn dough onto well-floured surface and knead 10 minutes until smooth and elastic, adding more flour while kneading. Shape into ball and place in greased bowl, turning dough to grease it. Cover with cloth. Let rise until double, then punch down dough. Turn dough onto floured surface and cut into 4 equal pieces. Cover with cloth for 15 minutes. Grease two large cookie sheets.
With lightly floured rolling pin, roll one piece of dough into 12''x8'' rectangle. Starting at 8'' end, tightly roll dough, jelly roll fashion; pinch seam to seal. Press ends to seal and tuck under; place roll, seamside down, on one half of large cookie sheet. With sharp knife, cut 4 diagonal slashes 1/4'' deep on top of loaf. Repeat with other loaves.
Brush loaves with beaten egg white. Let rise until double.
Bake 15 minutes at 400°. Brush again with egg white and continue baking 15 minutes longer. Makes 4 loaves.