Simple White Bread

Three lifts give this sandwich bread a delicate crumb and soft texture.
Dissolve sugar and yeast in 1/4 cup warm water in a large bowl; let stand for 5 minutes.Lightly pour the flour into dry measuring cups and smooth with a knife. Add 1 cup of warm water, flour, and salt to the yeast mixture; stir until a soft dough forms. Place on a floured surface. Knead the dough until it is smooth and elastic (about 5 minutes).Place the dough in a large bowl greased with cooking spray, turning it over so that it covers the top. Cover and let rise in a warm place (85 °), draughty, for 45 minutes or until the dough is doubled in size. (Gently press two fingers into the dough. If there are dents, it means that the dough has risen sufficiently.)Roll out the dough and knead it. Cover and let rise for 30 minutes. Roll out the dough; knead it. Cover and let rest for 10 minutes. Roll out into a 14-inch x 7-inch rectangle on a floured surface. Roll tightly, starting at the short edge, pressing tightly to eliminate air pockets; pinch the seam and ends to seal. Place the roll seam side down on an 8-inch x 4-inch baking dish greased with cooking spray. Cover and let rise for 30 minutes or until the dough is doubled in size.Preheat the oven to 425 degrees.Roll out the dough; gently brush with egg. Bake at 425 ° C for 12 minutes. Reduce the oven temperature to 350 ° (do not remove the bread from the oven); bake for another 15 minutes or until the loaf is hollow when tapped. Remove from the pan; cool on a wire rack.