Meet Lilyanna. Lily for short.
1 package dry yeast
1/3 cup warm water (105-115 degrees F)
3/12 to 4 cups flour (I like to use ½ bread flour and half all purpose)
2 teaspoons kosher salt
1 ¼ cups warm water
Dissolve yeast in 1/3 cup warm water. Let stand 5 minutes.
Mix flour and salt together (start with 3 cups)
Add 1 ¼ cups warm water to dissolved yeast and stir.
Slowly, in 3 additions, add flour/salt mixture, stirring with a wooden spoon after each addition. If dough is workable…. (it will still be sticky - don't add more flour...)
Turn out on lightly floured board. Have ½ to 1 cup flour measured and knead dough, adding flour by small amounts to board, not top of dough.
Knead about 10 minutes, incorporating more flour until smooth and elastic.
Form into a ball and place in a greased bowl. Cover with a dry towel and let rise 1 hour (minimum) or until doubled.
Punch down. Shape into 2 loaves, rounds, or rolls.
Place on ungreased and floured pans.
Cover and let rise 1 to 2 hours or until doubled in size
Preheat oven to 400 degrees F.
Place a cake pan with 1 inch hot water on bottom rack.
Brush loaves with egg white beaten with teaspoon water OR mist gently with water.
Place on middle rack (above cake pan of water) and bake for 15 minutes.
Turn oven down to 350 degrees and bake 15 more minutes or until golden brown and hollow sounding when rapped with knuckles.