In stand mixer bowl mix together flour, 1 1/2 tsps. salt, 1/4 cup milk, sugar and yeast.

Pour in egg, butter and remaining 1 1/2 cups and 2 TBL. milk.

Mix on low speed with paddle attachment until all flour is absorbed and dough ball is formed.

Knead with dough hook (speed 2) for 7 minutes.

Lightly oil large bowl.

Put dough in bowl and roll dough to coat with oil. Cover bowl with plastic wrap.

Let rise at room temperature for 1 1/2 to 2 hours or until doubled in size.

Divide dough in half and shape each half into a ball.

Mist dough lightly with spray oil, cover with plastic wrap and let rest 20 minutes.

Fold and shape each half into a loaf.

Grease 2 (9.25 x 5.25 x 2.75) inch baking pans with Crisco and place dough in pans.

Mist top of dough with spray oil and loosely cover with plastic wrap.

Let rise at room temperature for 1 to 1 1/2 hours or until nearly doubled in size.

Place oven rack on middle shelf. Preheat oven to 350 degrees.

Beat egg thoroughly with fork, add 2 TBL. water and pinch of salt and stir until combined.

Brush tops of loaves with the egg wash.

Bake at 350 for 40 minutes on middle rack, rotating pans 180 degrees halfway through.

Remove loaves immediately from the pans and cool for 1 hour on a wire rack.