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1
BREAD: mix milk, softened butter, sugar, and salt in large bowl; cool to lukewarm.
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2
Dissolve yeast in warm water in small bowl; stir into cooled mixture along with egg.
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3
Add 1 1/2 cups flour and beat hard.
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4
Mix in remaining flour - dough should be soft but manageable.
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5
Turn onto lightly floured pastry cloth and knead until elastic.
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6
Shape dough into ball, place in butteed, warm, large bowl, then trun in bowl to butter all sides.
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7
Cover with cloth and let rise in warm, dry spot, away from drafts, 1 hour until doubled in bulk.
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8
Punch dough down and let rest 10 minutes.
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9
Coat 9-inch tube pan with nonstick cooking spray; set aside.
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10
Pinch off bits of dough and roll into 1-inch balls.
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11
Dip in melted butter and arrange in pan, spacing 1/4 inch apart.
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12
Cover and let rise 45 to 50 minutes until doubled in bulk.
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13
Toward end of rising, preheat oven to 350F (180C).
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14
GLAZE: Mix all ingredients.
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15
When loaf is fully risen, drizzle glaze evenly over all.
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16
Bake 40 to 45 minutes until golden brown and loaf sounds hollow when tapped.
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17
Cool loaf in pan on wire rack 5 minutes, then invert on rack and cool before serving.
