Activate the yeast

• Combine the warm water, instant yeast and sugar in a large bowl or the bowl of a stand mixer.
• Let it rest a few minutes until slightly foamy.

Make the dough

• Add the salt, vegetable oil and half of the flour.
• Mix until combined, then add the remaining flour gradually.
• Knead until the dough is smooth and pulls away from the sides of the bowl.

Let the dough rise

• Lightly oil the bowl and turn the dough to coat.
• Cover and let rise in a warm place until doubled in size.

Shape the loaves

• Punch down the dough and divide it into two equal pieces.
• Roll each piece into a rectangle, then roll up tightly into a long loaf.
• Place the loaves seam-side down on a greased baking tray.

Second rise

• Cover the loaves and let them rise until puffy and nearly doubled.

Brush and score

• Brush the loaves with the beaten egg white.
• Make a few shallow diagonal slashes on top with a sharp knife.

Bake

• Bake in a preheated oven at 190 °C until golden brown and hollow-sounding when tapped.
• Cool on a rack before slicing.