Easy Bread

½ cup water

½ cup milk

⅓ cup butter

⅓ cup sugar (or just 3 tablespoons for a more savoury dough)

1 (.25-oz.) package active dry yeast (2¼ teaspoons)

1 egg

3¾ cups all-purpose flour

1 teaspoon salt

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Stir together water, milk, butter, and sugar in a small saucepan over medium heat. Cook until mixture is 120 degrees F (49 degrees C) and butter is mostly melted. Stir well. Mix together warmed milk mixture and yeast in a large bowl. Let stand 10 minutes.

Beat egg into milk mixture with an electric mixer. Add about 2½ cups flour and the salt; beat at high speed 3 minutes. Stir in remaining flour with a wooden spoon. Turn dough out onto a lightly floured surface and knead 5 minutes. Dough should be moist but not sticky. Transfer to a lightly greased bowl, turning to coat dough's surface. Cover and let rise in a warm place until doubled, about 1 hour.

Preheat oven to 425 degrees F (220 degrees C).

Punch down. Pat dough into an 8x10-inch rectangle. Fold short sides toward center, like you'd fold a letter in thirds. Pinch seam to seal.

Set in a lightly greased 4½x8½-inch loaf pan, seam side down. Cover and let rise one hour. Using a very sharp knife, make a long slash on top, running the length of the loaf and about ½ inch deep.

Set pan in oven; immediately reduce temp to 375 degrees F (190 degrees C). Bake until deep golden brown, about 40 minutes.