Egg Harbor Bread

Grease two 8"x4" loaf pans.

In a bowl dissolve the sugar and salt in hot water. Stir in the margarine and set aside.

Add remaining flour, 1/2 cup at a time, beating to form a rough dough. When too tough to work, transfer to a floured and knead in remaining flour.

Knead dough until elastic, adding additional flour if it becomes too sticky to work.

Form the dough into a ball and place in a greased bowl. Cover and let rest until doubled, 30 minutes. Punch down dough, flip, and let rest 15 minutes. At 15-minute intervals, punch down the dough 3 more times.

Turn the dough from the bowl and let rest briefly before dividing in two pieces.

Shape each piece in to a ball. Flatted into an oblong roughly the length of a loaf pan, fold lengthwise, pinch the seam together, tuck in ends, and drop into the prepared tin. Press down to force the dough into the corners.

Cover pans and let rest until tripled. The dough should rise 1 1/2-2" above the rim of the tin.

Preheat oven to 400.F. Whisk together the egg and milk to form a wash. Brush loaves with wash and place in center of oven. Bake until golden brown.

Remove from oven, turn loaves out of pans, and let cool on rack before slicing.