In a large mixing bowl, stir together 2 cups of the flour, the yeast, and the salt.

Add the warm water to the dry mixture.

Beat with an electric mixer on low to medium speed for 30 seconds, scraping the sides of the bowl constantly.

Beat on high speed for 3 minutes.

Using a wooden spoon, stir in the remaining flour.

Turn the dough out onto a lightly floured surface and knead in enough remaining flour to make a stiff dough that is smooth and elastic (you may knead inside the bowl if its size permits).

Shape the dough into a ball.

Place dough in a lightly greased bowl, turning once to coat all surfaces.

Cover and let rise in a warm place until double in size.

Punch dough down.

Turn dough out onto a lightly floured surface.

Divide the dough in half.

Cover and let rest for 10 minutes.

Lightly grease a baking sheet.

Roll each portion of dough into 15x10 inch rectangle.

Roll up, jelly-roll style and seal well.

Place seam-side down on prepared baking sheet.

In a small mixing bowl, stir together egg white and water.

Brush some of the egg white mixture over loaves.

Cover and let rise until nearly double in size.

Using a sharp knife, score each loaf diagonally about ½ inch deep, 3 or 4 times.

Bake in 375 degree oven for 20 minutes.

Remove from oven, brush again with egg white wash.

Return to oven for 17 more minutes.

Remove from oven and immediately turn out onto wire rack to cool.

Brush top of each loaf with butter.