Egg Casserole Bread

1 envelope active dry yeast
1/4 cup lukewarm water (105°F)
1 teaspoon sugar
2 tablespoons sugar
1 tablespoon salt
2 tablespoons butter or margarine, softened
6 to 6-1/2 cups bread flour
1-3/4 cups lukewarm water (105°F)
1 egg, lightly beaten
2 tablespoons butter or margarine, melted

In a large mixing bowl, dissolve yeast in water with sugar; let stand until foamy, about 5 minutes. Add sugar, salt, butter, 1-1/2 cups flour and water to dissolved yeast; beat until smooth.

Add egg and enough remaining flour to make a stiff batter. Cover; let rise in a warm, draft-free place until doubled, about 35 minutes.

Spray 2 1-1/2 quart casseroles with non-stick vegetable spray. Stir batter down; spoon into prepared casseroles. Cover; let rise until doubled, about 45 minutes.

Preheat oven to 375°F. Carefully brush tops of loaves with melted butter. Bake for 35 minutes or until loaves sound hollow when lightly tapped. Remove from casseroles; cool completely on a wire rack.