1 pkg. active dry yeast
1 1/4 c. warm water
3 1/2 to 4 1/2 c. all purpose flour, unbleached
2 tsp. coarse (Kosher) salt
1 egg
1 tbsp. water

Sprinkle yeast over 1/4 cup of the warm water in a measuring cup. Gently mix to moisten yeast. Let stand for 10 minutes to soften. Combine 3 1/2 cups of flour and salt in a bowl. Stir to mix well. Pour yeast mixture into flour. Add remaining 1 cup water. Stir to form ball. Add a little water if too dry, or flour it too wet.

Knead dough on lightly floured surface, with heel of hand, stretching dough away from you. Fold dough back over on itself. Turn the dough a quarter turn. Repeat. Lightly greased a bowl with butter. Place the dough in the greased bowl. Turn the dough around in the bowl so it is evenly coated. Cover the bowl with a clean towel or away from drafts, until doubled in volume, 1 1/2 to 2 hours. To test, lightly stick a finger in the dough. The dent should slowly fill in when the finger is removed.

Punch the dough down. Divide in half. On lightly floured surface, roll half into 12 inch long rope. Cut. Cup your hand over one of the lightly floured surface. Repeat the rolling and the shaping with the remaining pieces of dough to form a total of 24 mini loaves.

Place mini loaves on lightly greased baking sheets. If you wish, cut slashes in top of each loaf with thin knife. Cover and let rise in a warm place, away from drafts, until doubled in volume, 20-30 minutes. Combine the egg if you wish. Bake the mini loaves in preheated 400 degree oven for 15 minutes or until golden brown and crusty. Remove with spatula to wire rack to cool briefly. Serve with lots of butter.

Shapes and Variations: To make one large loaf: roll dough to 12 x 8 inch rectangle. Roll up from short side. Press ends to seal; fold under loaf. Place in greased 8 x 4 x 2 loaf pan, seam side down. Cover; brush top with t tablespoon melted butter. Bake 10 more minutes or until loaf sounds hollow when tapped. Remove from pan to rack to cool.

Crescent or "Baquette": After halving dough, roll half into a 6 inch rope. Divide into thirds; shape into crescents or cigar-shapes. Repeat with other half. Let rise 30-40 minutes. Bake 25 minutes.

Whole Wheat: Combine 1 cup all purpose flour with 2 1/2 cups whole wheat.

Cheddar Cheese: After first rise, and you punch dough down, knead in 3/4 cup shredded cheddar cheese. Continue recipe.