1 3/4 c. water
1 tbsp. butter
4 1/2-5 c. flour
1 tbsp. sugar
1 tbsp. salt
2 pkg. active dry yeast

TOPPING:

1 egg white
1 tbsp. ice water
Poppy or sesame seed

In small saucepan, heat water and butter until very warm (120-130 degrees). In large bowl, combine warm liquid, 2 cups flour, sugar, salt and yeast; beat 3 minutes at medium speed. By hand, stir in 2 cups flour to form a soft dough.

On well floured surface, knead dough with remaining 1/2 to 1 cup flour until smooth and elastic, about 5 minutes. Place in greased bowl. Cover; let rise in warm place until light and doubled in size, 30-45 minutes.

Grease 2 cookie sheets. Punch down dough, knead several times to remove air bubbles. Divide dough in half; shape each half into a 14 inch roll, tapering ends. Place on greased cookie sheets. Cover; let rise in warm place until light and doubled in size, 20-30 minutes. Heat oven to 425 degrees.

In small bowl, blend egg white and water. Brush loaves with mixture; sprinkle with poppy seed or sesame seed. Bake 20-25 minutes until golden brown and loaf sounds hollow when lightly tapped. Immediately remove from cookie sheets. Cool.