Country Crust Bread

Here's a really nice bread that is quick and easy.  It turns out two loaves.  I think I may even use it for stuffing bread if I actually make it today.  It has egg in it which is a bit unusual - not for sweet breads though. This is not a sweet bread but it is tasty.

When I made it I shared with my daughters teacher.  She recently had surgery.  I went over to her house and left it on her front door.  I called her and left a message that it was there.  I kept thinking you know I never called her to say it was there.  She might be away.  The next morning I drove by her house and there it was hanging on the front door where I had left it.  Oh my goodness, I picked it up.  So today I will call her before I run some fresh bread and jam over.

Pam's Country Crust Bread
Adapted from this recipe at My Recipes as seen in Southern Living.
There is a reason the word crust is in the title. This is a crunchy crust.  The bread is very sturdy.  It received rave reviews on this site and I think I have to agree.

2 (1/4-oz.) envelopes active dry yeast
2 cups warm water (105° to 115°)
1/2 cup sugar
2 large eggs
1/4 cup vegetable oil
1 tablespoon salt
6 to 6 1/2 cups  unleached all purpose flour
3 tablespoons vital wheat gluten
1 tablespoon vegetable oil
1 1/2 tablespoons butter, melted (I omitted this the last time but will do this the next time)
Preparation

1. Combine yeast, warm water, and 2 tsp. sugar in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in eggs, next 2 ingredients, 3 cups flour, and remaining sugar. Beat dough at medium speed, using paddle attachment, until smooth. Gradually beat in remaining 3 to 3 1/2 cups flour until a soft dough forms.

2. Cover and let rise in a warm place (85º), free from drafts, about 1 hour or until doubled in bulk.

3. Punch dough down; turn out onto a lightly floured surface. Divide dough in half.

4. Roll each dough half into an 18- x 9-inch rectangle. Starting at 1 short end, tightly roll up each rectangle, jelly-roll fashion, pressing to seal edges as you roll. Pinch ends of dough to seal, and tuck ends under dough. Place each dough roll, seam side down, in a lightly greased 9- x 5-inch loaf pan. Brush tops with oil. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.

5. Preheat oven to 375º. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove from pans to a wire rack, and brush loaves with melted butter. Let cool completely (about 1 hour).