Serve alongside- Pasta w/ Spinach Pesto - (opt.) makes 1 loaf

1 package active dry yeast 1 cup warm water 1 egg 4 teaspoons sugar 1 teaspoon salt 2 1/2 to 3 cups unbleached all-purpose flour Glaze 1 egg 2 tablespoons milk

In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes. Add the egg, sugar, and salt. mix in half the flour and beat well. Slowly add enough of the remaining flour to make a stiff dough. Cover and let rest 15 minutes. Lightly flour a work surface and turn the dough out onto it. Knead the dough 5 to 10 minutes until the dough is springy and satiny. Wash and lightly grease the bowl. Place kneaded dough in the bowl; turn over to grease the top. Cover and let rise in a warm place until doubled. Cover a baking sheet with parchment or lightly grease it. Lightly oil your work surface. Trun risen dough out onto the board. Knead lightly to expel air bubbles. Shape into an oblong rounded loaf and place on the prepared baking sheet. Let rise in a warm place until almost doubled. Preheat oven to 400F. Beat the egg and milk together with a fork. Brush the loaf with the glaze. Slash the loaf with a sharp knife, holding the blade almost horizontally to make the cut. Bake for 20 to 25 minutes, or until golden and a wooden skewer inserted in the center comes out clean. Cool loaf on a rack.