EASY NO-KNEAD BREAD

4 to 4 1/2 cups unsifted unbleached flour, divided use
1/4 cup sugar
1 tablespoon salt
2 packages active dry yeat
1 cup water
1 cup milk
1/4 cup corn or vegetable cooking oil
1 egg
melted butter (for brushing top)
coarse salt (optional, for topping)

Combine 2 cups unbleached flour, sugar, salt, and yeast in large mixer bowl.

Heat water, milk, and cooking oil in sauce pan over low heat until warm to the touch. Add the egg and the warm liquid to flour mixture. Blend at lowest speed until moistened; beat three minutes at medium speed. By hand stir in the remaining 2 to 2 1/2 cups additional unbleached flour to form a stiff batter. Cover dough; let rise in warm place until light and doubled in bulk, about 50 minutes.

WHEN READY TO BAKE:
Preheat oven to 375 degrees F. Grease a 9x5-nch loaf pan or 2 quart deep round casserole.

Stir down dough; spoon dough into prepared pan or casserole.

Bake in 375 degree F oven for 45 to 50 minutes until loaf sounds hollow when lightly tapped. Remove immediately and cool. Brush with butter and sprinkle with coarse salt.

Source: Newspaper clipping (possibly Rochester Democrat and Chronicle) from an old recipe box of clippings that I purchased at a garage sale!