Italian Loaf Bread
2 (.25 ounce) packages active dry yeast   2 teaspoons salt
2 tablespoons vegetable oil                       7 cups all-purpose flour
1 egg white                                                1 tablespoon water
2 1/2 cups warm water (110 degrees F/45 degrees C)
In a large bowl, dissolve yeast in warm water and let stand until creamy, about 10 minutes.

Add the salt, oil and 4 cups flour to the yeast mixture and beat well. Stir in the remaining flour, 1/2 cup at a time,
beating well with an electric mixer at medium speed after each addition until the dough pulls together.

Put the dough onto a lightly floured surface and knead it until smooth and elastic; this should about 5 minutes. Lightly
oil a large bowl and place the dough in the bowl and turn to coat with oil. Cover the dough in the bowl with plastic wrap
and let it rise in a warm place until it has doubled in volume; approximately 40 minutes.

Punch dough down, and divide into 2 equal portions. Shape each portion into oblong loafs. Place loaves on a baking
sheet covered with parchment paper. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about
35 minutes.

Preheat oven to 400 degrees F (200 degrees C).

In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.

Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until
golden. Cool on wire racks.