(Adapted from English Bread and Yeast Cookery by Elizabeth David, published by Viking Press)
Ingredients
1-1/2 cups unbleached flour
1/4 cup whole wheat flour
1 teaspoon salt
1/4 cup milk
1/4-1/2 cup water
3/4 teaspoon dry yeast
1 egg white
Instructions
Warm the flour and salt. Warm the milk and water, soften the yeast in 1/4 cup of it, and add it to the flour and salt. Beat the egg white until it just begins to froth, and add to the flour and yeast mixture. Add the remaining warm milk and water and mix all ingredients well. Knead 100 times. Let rise until spongy and light. Punch down and knead again. Shape into a loaf and place in a small greased bread pan to rise, covered, until the volume recovers. Slash top with a sharp razor blade, if desired. Bake at 450 degrees for 15 minutes; remove from pan and bake for another 10 to 15 minutes, until nicely browned.
