Sprinkle yeast and 1 tsp. Sugar into the water in a 2-cup measure.
Stir until yeast is dissolved. Let stand undisturbed to proof
– until bubbly and doubled in size – about 10 minutes.
Heat remaining sugar with the salt, milk and butter
in a small saucepan stirring occasionally until the butter is melted.
Pour into a large bowl. Cool to lukewarm.
Beat eggs in small bowl to frothy – remove reserve 2 tablespoons
for brushing loaves. Add remaining beaten egg, yeast mixture
and 3 cups flour into the milk mixture. Beat until batter is smooth.
Add enough remaining dough to make a soft dough – about 4 cups.
Turn out and knead on a floured surface.
Flip and knead with floured hands.
Using up to ½ c remaining flour until it can be handled easily.
Knead 8-10 minutes or until the dough is smooth and elastic
– dough will be soft. Press dough into a large buttered bowl.
Turn to bring butter side up. Cover and place in a warm spot
away from any drafts.
Allow to set 1 –1 ½ hours or until doubled. Punch down dough.
Turn out onto a lightly floured surface. Let stand 10 minutes.
Divide dough in half. Shape into 2 loaves.
Place into 2 greased 9 x 5 x3 pans. (or you can do little loaves)
Let rise again in a warm place about 1 hour or until doubled.
Bake in a moderate oven 350 degrees for 25 minutes.
Brush tops with reserved egg. Return and cook for 10 minutes
or when the loaf sounds hollow to tap.
Lather w butter and enjoy!
This also can be adjusted for a bread machine.
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