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1
Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand 5 minutes.
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2
Add the remaining (warm) water, flour, and salt to yeast mixture; stir until a soft dough forms.
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3
Turn out onto a floured surface; knead dough until smooth and elastic (about 5 minutes).
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4
Place dough in a large bowl coated with cooking spray, turning to coat top.
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5
Cover and let rise in a warm place (85), free from drafts, 45 minutes or until doubled in size.
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6
Uncover dough, and punch down; cover and let rise 30 minutes.
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7
Uncover dough; punch down; cover and let rest 10 minutes.
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8
Roll into a 14 x 7-inch rectangle on a floured surface.
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9
Roll up tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
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10
Place roll, seam side down, in an 8 x 4-inch loaf pan coated with cooking spray; cover and let rise 30 minutes or until doubled in size.
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11
While dough does its final rise, preheat oven to 425F.
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12
Uncover dough; gently brush with egg.
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13
Bake for 12 minutes.
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14
Reduce oven temperature to 350 (do not remove bread from oven); bake an additional 15 minutes or until loaf sounds hollow when tapped.
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15
Remove from pan; cool on a wire rack.
