1. In the bowl of a stand mixer fitted with the dough hook attachment, add all ingredients for the bread to the bowl. Mix on low speed until a dough ball forms, then mix on medium speed for 8 minutes.

2. Place dough in lightly greased large bowl. Spray top of dough with nonstick spray, then cover with kitchen towel, or plastic wrap. Allow to rise for 30 minutes at room temperature.

3. Punch down dough and place on lightly floured surface. Roll into an 8×15 inch rectangle (it doesn’t have to be exact), then starting at the short end, roll into a cylinder. Place in lightly greased 9×5 inch loaf pan. Cover with a kitchen towel or plastic wrap and allow to rise for 30 minutes, or until the top of the bread is 1 inch above the top of the pan.

4. Preheat oven to 350F. Using a pastry brush, brush the top of the dough with the beaten egg.

5. Bake in preheated oven for 25-30 minutes, or until golden brown. The dough should sound hollow when you gently tap on it. Allow to cool enough so that you can handle it before slicing. You may allow it to cool completely before slicing, if you can wait that long!

6. Cover bread and store at room temperature for 2-3 days, or in freezer. You may store bread in refrigerator, but storing bread in the refrigerator can make the bread go stale.