Stephanie Inn House Bread

2 Tbs dry yeast

1/4 cup sugar

2 Tsps salt

2 cups milk, lukewarm.

8 cups all-purpose unbleached flour (usually uses less)

1 egg, beaten, room temperature

2 Tbs butter, melted

1 egg, beaten

Kosher salt

Bake at 375°

In a large mixing bowl, mix together the yeast, sugar and salt. Slowly, add the warm milk, without stirring. Allow the mixture to stand for about 5 minutes, until the yeast begins to bubble. Stir the yeast mixture with a wooden spoon until creamy; then stir in 2 cups of the flour. Cover the bowl with plastic wrap and let the mixture rise in a warm place for about an hour or until it has doubled in bulk. Stir the mixture down and allow it to rise again for 45 minutes.

Mix in the beaten egg and melted butter; then gradually add enough flour and mix until the dough comes away from the sides of the bowl. Turn the dough onto a floured surface and knead for 10 minutes--until the dough is soft and satiny, adding flour as necessary.

Place the dough in a clean, oiled mixing bowl and cover with plastic wrap. Allow it to rise for about an hour or until doubled in bulk. Turn the dough onto a floured surface and divide in two. Flour your hands and shape the dough into free-form oblong or round loaves and place, seam-side down, on a well-greased baking pan or a parchment covered baking pan. Cover each loaf lightly with plastic wrap and set aside in a warm place to rise 30 minutes. To judge whether ready, press lightly with two fingers. The imprint should spring back almost immediately.

Brush the loaves with the beaten egg. If you wish, sprinkle loaves with kosher salt.

Place the loaves in oven and bake for about 35 minutes or until the loaves are golden and sound hollow when tapped with your finger. Let the bread cool on a baking rack for at least 15 minutes before cutting.

Pat