In a large bowl, combine 1 cup of flour, and salt. Create a well to add in the eggs into and beat it to get a soft sticky dough. Add more flour if needed. In another bowl, mix the warm water with yeast to activate it and let it sit for 15-20 minutes.
2
Take the dough and on a lightly floured surface, and knead it enough to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4
Grease a large baking sheet and place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on (optional). Cover with a damp cloth. Let rise 35-40 minutes until nearly doubled.
5
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
6
Serve with a small cup of equal parts balsamic vinegar and olive oil for dipping.
