1 pkg. yeast
5 c. flour
3 tbsp. powdered milk
1 1/2 tbsp. sugar
2 1/2 tsp. salt
1 3/4 c. hot water
1 1/2 tbsp. oil
2 tbsp. starter

Stir together 2 cups flour, milk, salt, sugar, and yeast. Add water and oil. Stir well, add starter. Beat with electric mixer 2 minutes. Add 1 cup flour mix 2 minutes more. Add rest of flour, stir and knead for 2 minutes. Place in oiled bowl turn over to oil top. Cover and let rise double in bulk. Divide in half and shape into long loaves. Put on greased baking sheet. Brush with beaten egg white. With a razor blade, cut 3 diagonal slashes on top. Let rise, until double in bulk. Bake at 425 degrees for 15 minutes. Then reduce heat to 350 degrees for 15 or 20 minutes. For a chewier crust: Put shallow pan in bottom of oven and pour 1/4 cup hot water into it.

STARTER:

2 1/3 c. flour
2 tsp. sugar
1 1/2 tsp. salt
1 pkg. dry yeast
2 tbsp. powdered milk
1 c. hot tap water
2 tsp. salad oil

Stir together all the dry ingredients. Add water and then oil. Stir well. Put in a glass or ceramic container and cover. Store at room temperature for 3-5 days.