Make This Moist Sour Cream White Bread

In a large bowl, mix warm water and yeast. Add sugar, salt, sour cream, and canola oil. Stir. Add 2 cups of flour and mix well. Add in enough remaining flour to make a dough that follows the spoon around the bowl. Turn dough out onto a lightly floured surface and knead for 10 minutes, adding more flour as needed until the dough is firm and smooth to the touch. Place dough in a medium greased bowl. Turn dough over in a bowl so that the top is also lightly greased. Cover with clean cloth and let rise in warm, draft-free place for 1 hour. Punch down dough. Turn dough out onto a lightly floured board and knead for 5 minutes or until the bubbles are out of the bread. Shape dough into a loaf. Place loaf in greased 9 X 5-inch bread pan. Cover and let rise in a warm, draft-free place for 45 minutes or until doubled in size. Brush loaf with egg white if a glossy crust is desired. Bake bread at 375 F for 45 minutes or until bread top is golden brown and the bread sounds hollow when the top is tapped. Remove bread from pan and let cool on a rack.