Mix. Combine all ingredients in bread machine, stand mixer, or large bowl. Mix for a few minutes and check to make sure that dough is not too dry or too wet. It should be soft and smooth but still clear the sides of the bowl.
Knead. Knead for at least 10 minutes until the dough is smooth and elastic. (If using bread machine, simply select the "dough" cycle and skip to step 4).
First rise. Shape dough into a ball and place in a clean, lightly oiled bowl. Cover with greased plastic wrap or damp tea towel and allow to rise in a warm place until doubled.
Shape. Remove dough from bowl and place on counter or cutting board. To shape into a sandwich loaf, form into ra ectangle that is the width size as the long side of your loaf pan. Fold into thirds, pinching the seams. Tuck the ends under and flip the loaf over so the seam is on the bottom. Place into a greased loaf pan.
Second rise. Cover the dough with greased plastic wrap and place in a warm place to rise. The dough should rise 1 1/2 inches over the top of the loaf pan. Brush with beaten egg white. Towards the end of the rising time, preheat the oven to 350 degrees with a rack in the center.
Bake. Bake for 35-45 minutes, until the loaf is very golden brown and internal temperature is 195-200 degrees. Allow to cool on a wire rack. Slice when completely cool.