Butter a 9x5x3 inch loaf pan, or two pans that are about 8x4x2 inches. Punch the dough down with your fist to deflate it; transfer it to a floured board and knead it well for about 3 minutes. Pat it into a smooth round or oval shape and let it rest for 4 to 5 minutes. Then form into 1 large or two small loaves, by shaping the dough into an oval the length of your bread pan, then gently stretching, rounding, and plumping it in the palms of your hands, tucking the edges underneath and pinching them together. Lift carefully; drop the dough into the pan or pans and smooth out. Cover the dough with a towel and let it rise again in a warm draft-free place for about 45 minutes to 1 hour, until it is double in bulk. Preheat the oven to 400dF. Brush the egg wash over the top of the dough. Bake in the center of the oven for 20 minutes; reduce the heat to 350dF and bake for 20 to 25 minutes longer, until the crust is well browned and the bread sounds hollow when removed from the pan and tapped on the bottom with the knuckles. If you like a crusty loaf, remove it from the pan about 5 to 10 minutes before the end of the baking time and let it finish baking on the oven rack. It will get brown and crusty all over. Remove the bread from the oven and let it cool on a rack before slicing. The bread may be stored in a plastic bag in the refrigerator after it has cooled. If you seal it in a bag before it is completely cooled, the crust will become soft. Stored bread will keep about 1 week. It also freezes well if wrapped tightly in plastic wrap and sealed in a plastic bag and can be kept for up to 3 months.