Stir in 2 cups of flour and beat well. Stir in egg and yeast mixture. Add enough remaining flour to make a moderately stiff dough.

Turn out onto a lightly floured kneading surface and knead until smooth and satiny, about 8 to 10 minutes (or 5-6 minutes using dough hook).

Shape into a ball; place in lightly greased bowl, turning once to grease surface. Cover with Saran Wrap; let rise in warm place until double in size, about 1 1/2 hours. Punch down. Let rise again until double in size, about 45 minutes.

Cut dough in 2 portions. Shape each into a smooth ball; cover and let rest 10 minutes. Shape in loaves by rolling into two rectangles with rolling pin (from middle to each edge to remove bubbles). Place in two greased loaf pans. Cover with cloth and let rise until double, about 1 hour.

Bake in preheated 400°F oven, for about 30 minutes or until center of loaf reaches about 195°F. Loaf will sound hollow when tapped on bottom. Do not let tops over-brown. (You may cover loaves with aluminum foil during the last 20 minutes if the bread is browning too fast.) Cool on wire rack.