4-4 1/2 c. unsifted all-purpose flour
1/4 c. sugar
1 tbsp. salt
2 pkgs. active dry yeast
1 c. water
1 c. milk
1/4 c. vegetable oil
1 egg
1 tbsp. butter, melted (optional)
2 tbsp. coarse salt (optional)

(Or unsifted enriched unbleached white flour).

1. Generously grease a 9 x 5 x 3-inch loaf pan or 2-quart deep, round casserole.

2. In large bowl combine 2 cups flour, sugar, salt and yeast.

3. Heat water, milk and vegetable oil in saucepan over low heat, until very warm (120-130 degrees).

4. Add warm liquid and egg to flour mixture. With electric mixer at low speed blend until moistened; then beat at medium speed 3 minutes.

5. With wooden spoon, beat in remaining 2-2 1/2 cups flour to form a stiff batter.

6. Cover dough; let rise in warm place, free from draft, until doubled in bulk. Takes about 50 minutes. Just before time is up, preheat oven to 375 degrees.

7. Stir down dough vigorously, spoon into prepared pan. Bake for 45- 50 minutes, until loaf sounds hollow when rapped on top with knuckles.

8. Remove immediately from pan, cool. Brush surface with butter and coarse salt if desired. Makes 1 loaf.