1 (1 ounce) package active dry yeast
3/4 cup warm water (110 degrees F/45 degrees C)
1/2 cup warm milk (110 degrees F/45 degrees C)
1 tablespoon salt
1 1/2 cups bread flour
1 cup white sugar
1 tablespoon salt
2 egg whites
1/4 teaspoon salt
1 tablespoon water
Place yeast in warm water and milk; stir until dissolved. Let stand for 20 minutes.
Mix flour, sugar, and salt in large bowl. Stir in yeast mixture. Add warm water a tablespoon at a time, beating well after each addition. When dough has pulled together, turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil one-half inch from a large bowl, turn out onto a well floured surface and divide dough in two. Cover with dampened cloth and let rise in warm place until doubled, about 1 hour.
In a small bowl, beat egg whites and salt using medium bowl, until foamy, 2 minutes. Cover dough and let rise in warm place until doubled, about 1 hour. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Place one half of dough in a lightly greased 9x13 inch baking pan. Spread half of egg white mixture on top of dough; spread remaining white mixture on top of pan.
Bake in preheated oven for 15 minutes, or until golden brown. Cool 10 minutes before slicing.
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