A classic French type bread recipe found on aperitif.no
Total time: 1 and a half hours
about 350 g [0,8 lb] flour
1 teaspoon salt
3 tablespoons butter
2 dl [0,4 pt] water
½ package (25 g / 0,9 oz) yeast
1 egg white
1-2 tablespoons water
 Bake at 220° C / 430° F for about 10 minutes. Then at 190° C / 375° F for about 40 minutes.
 Crumble the yeast into the baking bowl. Melt the butter and mix it with water getting the mixture lukewarm. Stir the yeast into the liquid. Add salt and enough flour to make a firm dough that let go of the side of the bowl. Place the dough under the plastic wraps in a warm place for about 30 minutes. knead the dough once during the rising.
 Put the dough on the baking table and roll it out to a about 25×35 cm / 10×14 inch. Roll it up firmly from the long side. Shape it so that it becomes about 60 cm 23 inch long and 5 cm / 2 inch thick, slightly narrower to the ends.
 Put the loaf on baking paper or greased baking sheet. Brush it with whipped egg white and water. Leave it a few moments before making some slashes in it about 2,5 inch apart. Let the loaf rise, not too fast uncovered. Brush it once more while it is rises. Brush the dough for the third time immediately before placing it in the oven. Bake it first about 10 minutes, brush it and turn the heat down. Continue baking till the loaf turns nicely golden and is done.