2 1/2 c. water
2 tbsp. butter
3 c. all-purpose flour
2 pkgs. yeast
1 tbsp. sugar
1 tbsp. salt
3 1/4 to 3 3/4 c. all-purpose flour
Salad oil
Cold water
1 egg white
1 tbsp. water

Heat water and butter to 120 degrees. In large bowl combine 3 cups flour, yeast, sugar, salt and warm water mixture. Mix at high speed for 3 minutes. Mix in 3 1/4 of flour; knead. If dough is sticky, knead in enough of remaining 1/2 cup flour to form a stiff dough.

Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 30 minutes. Punch down and divide into 2 equal parts.

Roll each into a 15x8 inch rectangle on lightly floured board. Roll each up tightly, jelly-roll style beginning at long side. Seal edges and ends well by rolling with hands.

Place seam side down diagonally on greased 17x14 inch baking sheet. Slash top of loaves diagonally at 2 inch intervals with a sharp knife. Brush with oil; cover. Refrigerate 2-24 hours.

When ready to bake, remove from refrigerator, uncover. Let stand 10 minutes. Brush breads with slightly beaten egg white and water. Bake in a preheated 400 degree oven for 35-40 minutes. Cool on wire rack.