Simple White Bread, 2016 // Adapted from recipe by Chuck Williams in Cooking Light || 1 tsp sugar | 1 pkg dry yeast (2 ¼ tsp) | 1 ¼ C warm water, divided | 3 C all-purpose flour | 1 ¼ tsp salt | 1 large egg, lightly beaten | 1. Dissolve sugar and yeast in 1/4 C warm water in large bowl; let stand 5 min. 2. Spoon flour into dry measuring cups and level. Add 1 C warm water, flour, and salt to yeast mixture; stir until soft dough forms. Turn out onto floured surface. Knead dough until smooth and elastic, ~5 min. 3. Place dough in large bowl coated with cooking spray; turning to fully coat. Cover and let rise in warm place for 45 min or until doubled in size. If indentation remains upon pressing, dough has risen enough. 4. Uncover dough and punch down. Cover and let rise 30 min. Uncover dough and punch down. Cover and let rest 10 min. Roll into a 14 x 7” rectangle on a floured surface. Roll up tightly, starting with short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. 5. Place roll seam side down in an 8 x 4” loaf pan coated with cooking spray. Cover and let rise 30 min or until doubled in size. 6. Preheat oven to 425°. Uncover dough; gently brush with egg. Bake at 425° for 12 min. Reduce temp to 350° and bake an additional 15 min or until loaf sounds hollow when tapped. Remove from pan; cool on wire rack.