Bread with Egg

1 1/4 C. warm milk (microwave 1 minute)
1/4 C. vegetable oil
1 Tb. active dry yeast (1 packet)
1 Tb. honey
1 tsp. salt (do not omit)
1 egg
4-5 cups flour

In stand mixer  combine first 6 ingredients together over medium speed.  Add the flour 1/2 C. at a time, making sure each is combined before you add the next.  Dough is ready when it pulls into a ball around the hook and makes a slapping noise against side of bowl.  Turn out dough by hand, being sure there are no sticky spots.  Wash mixing bowl.  Add extra oil to the bowl, add dough, give it a few turns to be sure it got a coating. Cover with CLEAN kitchen towel, and let rest until doubled in size. (about 1 hour) Punch dough down into a shape, place on/in pan, cover with towel, and let rise again for 30 minutes. This is a good time to preheat the oven to 325*.  Brush loaf with egg white and water, cut small slash on top of bread with very sharp non-serrated knife for steam to escape, or your bread may split along the side (when not using a bread pan).  Bake bread. Different sizes require different times. Bread is done with it is golden in color, and when you tap it, it sounds a little hollow.