Shepherd's Bread

When we were in Oregon for a month we found some shepherd's bread at Trader Joe's.  Being from Texas, we had never heard of Trader Joe's, but in the Pacific N.W. it is well known.  They had this amazing bread called shepherd's bread. When I came back to Texas, I couldn't find it at H.E.B. so I did what any Texas girl would do; I looked up a recipe and tried it.  It was crusty on the outside and soft on the inside.  I still think I like Trader Joe's bread was better, but this is a great substitute.  Can't wait for this Summer when I will be back in Oregon and can go back to Trader Joe's.  Recipe comes from cooks.com
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/shepherd-s-bread

Sponge:
1 cake or package of yeast
2 cups lukewarm water
4 cups flour (use a blend of flours, if preferred)
2 tablespoons malk or honey (I used honey)
Dissolve yeast in water slowly, throughly blend in the flour and malt or honey. Cover with a clean towel and let rise in a warm place for approximately 4 hours.
Dough:
1 cake or package of yeast
1 cup lukewarm water
1 tablespoon salt
2 tablespoons malk or honey
3-4 cups flour
Dissolve the yeast in the water. Blend in the salt, malt or honey and flour. Blend well. Throughly incorporate with the sponge until pliable and smooth. Dough will pull away from bowl. Turn out on a lightly floured board and kneed for 3-5 minutes, then let rest for 10 minutes.

Shape into one long or one round loaf, cut a cross in center, and place on a corn meal sprinkled baking tin. Cover and let rise until almost doubled. Then place a pan of boiling water on the floor of the oven, place bread in oven, set temperature for 400 degrees, and bake the bread for 45 minutes or until golden brown and done.

Brush with egg white glaze before and after baking. Do not preheat the oven.