Add 2 cups of all-purpose flour, 2 teaspoons salt, 2 packages of fast-acting yeast to a mixing bowl and stir to combine. Add 2 cups of warm water (120 - 130 degrees F) to the bowl and mix on low for about thirty seconds. Add 1 tablespoon real butter and mix on low for 3 minutes while slowly adding 3 more cups of all-purpose flour. Remove from mixing bowl and turn onto a lightly floured surface and knead for about 10 minutes. If dough is sticky, sprinkle flour and knead until dough isn't sticky. Roll into a ball and place in a lightly greased bowl, turning dough ball to coat the outside of dough with oil. Cover and let rise for about 30 minutes, until dough has doubled in size. Punch dough down (a great release, if you know what I mean) and turn onto a lightly floured surface and divide in half. Cover the dough and let it rest for 10 minutes. While dough is resting, prepare a baking sheet by spraying with non-stick cooking spray and dusting it with corn meal. Roll each piece into a 10 x 13 rectangle. Roll the rectangle, starting from the long side into a loaf, pinching the ends and placing the fold side down onto a prepared baking sheet. in a small bowl mix one egg white with a splash of water and brush on the top, sides and end of bread and let loaves rest for 35 minutes.
Make four 1/4 inch deep diagonal slices in each loaf and bake in a pre-heated 375 degree oven for 20 minutes. At 20 minutes, brush each loaf again with egg-white wash and bake for 10 more minutes.
Ok, go make some bread, I have to go and scarf some bread before A.J. and the homegirlz eat it all!