OLD-FASHIONED RUSTIC ENGLISH BREAD

2¼ c. white bread flour

2 tsp. salt

1 tsp. sugar

2 tsp. fast-rising active dry yeast or 1 oz. fresh yeast

2 1/3 c. tepid milk and water mixed

1 egg white

Salt for glaze

Sift flour and salt into a bowl; stir in sugar and yeast. Make a well in the center; stir in milk and water mix to make the dough. If using fresh yeast, put the yeast in a jug with a little of the milk and water mixture and allow it to dissolve and become frothy, mixing thoroughly before adding to flour. Tip the dough onto a lightly floured surface and knead for 10 to 15 minutes until smooth and elastic. Put the dough in a large, clean, oiled bowl. Cover and leave in a warm place until it has doubled in bulk. Then knead the dough for 1 minute and divide it into two-thirds and a third. Shape the pieces into rounds. Cover them and leave for 5 minutes. Put the smaller round on top of the larger one. Push a floured wooden spoon through the center of both rounds t...