FEATHER BREAD
This recipe produces two long, soft, rich loaves.

4 to 4 1/4 cups bread flour (or all-purpose flour)
2 pkgs. yeast
1 tablespoon sugar
1 tablespoon salt
1 1/2 cups hot water (120 to 130 degrees F)
1/3 cup butter, cut into pieces, room temperature
Oil
Cornmeal
1 egg white, slightly beaten, mixed with 1 tablespoon water
Sesame and/or poppy seeds, optional

Combine 3 cups flour, yeast, sugar and salt in a mixing bowl. Make a well in the flour mixture and pour in the hot water and butter. Using a large spoon, stir the ingredients together, occasionally scraping the side of the bowl, until the dough pulls away from the sides of the bowl. Keep stirring and adding more flour, 1/4 cup at a time, until the dough can be handled without sticking to your fingers. Turn the dough out onto a lightly floured surface. Knead until dough is somewhat shiny and elastic.

Lightly oil the bottom of a clean bowl and put in dough. Turn it over so top and bottom are oiled. Cover bowl with a towel and let dough rise 30-45 minutes or until doubled in size.

Punch down dough and split into two pieces. Roll out each piece into an oblong about 18 inches long. Roll up each piece into a long tube, pinching to create a seam.

Place the loaves, seam-side down, on a baking sheet that has been lightly oiled and sprinkled with cornmeal. Cover with the towel and let rise 30-45 minutes or until doubled in size.

Preheat the oven to 425 degrees F.

Make slashes in top of bread with a sharp knife and brush with egg-water mixture. Sprinkle with sesame and/or poppy seeds, if desired.

Bake about 25 minutes or until loaves are golden brown and bottom makes a nice "thump" when tapped with finger.

Makes 2 loaves
Source: Wichita Eagle, February 2007