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1
add yeast and a pinch of sugar (to feed the yeast) to warm water, let it sit 5-10 minutes until very foamy. water should be warm, but not hot, about 110 degrees.
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2
put proofed yeast into a large mixing bowl. add milk, honey, oil, and salt.
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3
add flour, start with 3 cups. mix with a sturdy spoon until smooth.
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4
add in more flour, one cup at a time until it gets to hard to stir.
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5
turn out dough onto a floured surface and knead for about 10 minutes adding more flour as needed. dough should be smooth, elastic and not too dry, but not sticking to your hands either.
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6
put dough in a greased bowl and turn it over to lightly grease it. cover the bowl with plastic wrap and a towel (you can use a damp paper towel and towel if you don't have plastic).
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7
sit it in a warm place (like on top of the fridge) for 1-1 1/2 hours until doubled in size.
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8
cut the dough in half as equal as you can. punch dough down, getting all the air out. form into a rectangle and roll up tight, tucking in the ends. it should look like a small loaf.
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9
place each loaf in a greased (I use shortening) loaf pan. cover again and let rise 45 minutes until about doubled in size.
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10
if you choose, brush with the egg for a nice glossy look (i prefer it).
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11
bake at 350 for 35 minutes on the middle rack (leave room, they will rise more in the oven!).
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12
the bread is done when it's golden and sounds hollow when you tap on it.
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13
remove immediately from the pans and cool on a cooling rack so the bottoms don't get soggy (check to make sure it's done by also tapping on the bottom-it should sound hollow also).
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14
cool at least 10 minutes before cutting.
