Mix together in a medium sized bowl yeast and 1/2 cup warm water. Mix well and allow it to sit for 5-10 minutes, or until bubbly.
Mix together flour, sugar, salt, oil, and remaining water (2 cups).
Once the yeast has bubbled, add in your flour mixture.
Using a dough hook on a stand mixer, continue to mix the dough for about 5 minutes on a medium speed.
Grease your instant pot inner lid with some oil to prevent your dough from sticking.
Transfer to the instant pot. Set your instant pot to yogurt mode. Cover with the lid.
At 10 minutes, transfer back to your mixing bowl, and knead for 5 minutes. Transfer back to the instant pot keeping it on yogurt mode. Continue this for a total of 3 times, for 40 minutes.
Preheat your oven to 425 degrees.
On a cookie sheet, lightly flour the pan. Transfer your dough to the pan and separate into two portions.
Form the bread in a long loaf, like a French loaf. Score the top with a knife. Brush with the egg white to allow your bread to brown.
Place your bread in the oven for 10 minutes. Without removing the bread from the oven, turn the oven degrees down to 375 degrees for an additional 20 minutes.
Enjoy with butter and/or jam!