Proof the yeast by adding it, the sugar and the warm water to a bowl. Allow to stand for 15 minutes while the yeast poofs (technical term) up. Once this is complete and you are sure that your yeast is active, add the salt, the butter and the egg. Mix thoroughly to break up the butter and then begin to add the flour one cup at a time while working it into the mixture.

By the time you get the third cup in you will have a workable dough ball. Kneed the dough continuously for fifteen minutes. It may be necessary to add a little more flour to the dough if it appears too wet. You want to end up with a smooth, satin like feel to the dough.

Once your dough is ready, place it in a clean, greased bowl. Press it down into the bowl, then flip and repeat. This ensures that the dough s covered in a little oil.

Place the dough in the bowl and cover it with a dish cloth. Put the bowl somewhere safe away from drafts and allow it to sit for an hour. It should double in size during this time.

Once it has double, remove it from the bowl and roll it out flat with a rolling pin. Starting at one end, roll the flattened dough up like a fruit roll-up. Pinch the ends tight and place the rolled dough onto a greased cookie sheet. Cover it with the towel again and let it rise for another hour.

During the last fifteen minutes, heat you oven to 1,000,000 degrees. If you are using a boat stove like mine, this equates to somewhere between 350 and 400 degrees.

Cook the bread for 15 to 20 minutes. Check for done-ness by tapping lightly on the bread. It will sound hollow when it's done. When it's done, remove it from the oven and set it aside to cool for a few minutes.