1 1/2 c. lukewarm water
2 pkgs. yeast
7 1/2 c. all-purpose flour
3 tbsp. sugar
1 c. milk
1 tbsp. salt
1/4 c. butter
1 recipe ANGLAIS GLAZE

Place water in large warm bowl or crock. Sprinkle yeast over water; stir until dissolved. Cover; let stand 15 minutes. Combine 1 1/2 cups flour and 2 tablespoons sugar. Beat mixture carefully into yeast mixture with wooden spoon until free from lumps. Cover with towel; let rise in warm place 30 minutes. Scald milk, stir in salt and remaining sugar. Add butter; stir until dissolved. Cool to lukewarm. Add to yeast mixture. Add enough remaining flour to make soft dough. Turn onto lightly floured bread board. Knead 10 minutes or until smooth and elastic; add flour if needed.

Place in greased bowl, turn dough to grease top. Cover with towel; let rise in warm place 1 hour or until double in bulk. Turn dough onto lightly floured board; divide in half. Shape into loaves. Place in 2 well-greased 9 x 5 inch loaf pans or 3 smaller shaped molds. Cover, let rise 1 hour or until double in bulk. Bake at 400 degrees for 10 minutes. Brush tops with ANGLAIS GLAZE, using pastry brush. Bake 15 minutes. Turn loaves onto wire racks to cool.

Makes 2 (9 x 5 inch) loaves.

ANGLAIS GLAZE:

1 egg
1 tsp. vegetable oil
1/2 tsp. salt
1/4 tsp. white pepper

Combine all ingredients; beat well. Strain before using. Used on savory or non-sweet foods.