3tbspbutter, margarine, yogurt, or non-dairy substitute
Optional - Place packet of yeast in 1/2 cup of very warm water. Stir slightly and let sit of 10 minutes. (Adding yeast is optional...it will not change the flavor and will make the dough rise more quickly.)
In a large mixing bowl add egg, salt, sugar and tepid melted butter to the starter. Mix well.
Add yeast water and mix again.
Start adding the flour about 1/2 cup at a time. Keep stirring it in until it thickens into a ball. You may find you will not need the full 3 cups of flour to do so.
Sprinkle ample flour on your kneading surface (at least 18 inches square) and roll the ball out onto it. Start kneading.
Keep adding flour to the surface until the dough absorbs it and becomes harder.
Put the dough ball, round side down, in a pre-oiled bowl then flip it upright again.
Cover it and place it in its resting place. The dough will rise to about double the size in 2-4 hours.
Once 2-4 hours have passed, remove the risen dough ball from its bowl and place on your lightly floured surface.
Punch down the dough and flatten it slightly on the kneading surface.
Place the dough evenly in a pre-oiled 9X5 bread pan baking dish.
Cover the dish with the towel and place in a quiet place. They will rise in less than 2 hours.
Preheat oven to 375°F
Remove the towel and place the dish in oven.
Bake for 15-20 minutes, until the top of the bread is hard to the touch and has a pale golden brown hue on top. (It's always good to visually check them as ovens temps can vary.)
Fresh out of the oven, remove from the bread pan baking dish and serve or store to eat later.
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