Into the mixing bowl, add 2 c flour, 2 tsp salt, 2 tsp yeast, 1/3 c brown sugar & mix it up a bit.
Add warm milk and egg. Stir it around till combined. Let it sit for 5 minutes (so yeast can “get going”). Add the remaining flour ½ c at a time until dough pulls away from the sides of the mixing bowl and develops into a nice lump (touch it, and feel for smoothness & elasticity).
Continue mixing (on low!) approximately 2 minutes to knead. Spray a larger bowl with PAM or lightly oil it. Remove dough from hook and form a nice ball. Put in bowl and spray or oil the top. Cover with a towel and put it in a warm area to double in bulk (1-2 hours).
Once doubled in bulk, remove from bowl, roll (with a rolling pin) into a rectangle then roll it up, folding under the sides. Put into an oiled bread pan and cover. Let rise till doubled again.
Preheat oven to 350º. Mix 1 egg with 2 tbsp water and brush it on top of the loaf. Bake approximately 30-45 minutes or until internal temperature of 190º.
Remove from pan and cool on rack.
Cinnamon Bread –
Before rolling up dough into a loaf, sprinkle with cinnamon and brown sugar
Sweet rolls –
Roll dough into long narrow rectangle, spread generously with butter, cinnamon and brown sugar.
Roll up (pinching seam to keep rolls from unwinding!), cut into rolls, put into greased pan with room to grow. Bake 350º 25-35 minutes or till done.
Remove from pan IMMEDIATELY. Mix 1/3 stick softened butter, 1 ½ c powdered sugar, pinch of salt, ½ tsp vanilla and enough milk to make a nice glaze.