Homemade White Bread

I've taken to making my own bread lately. I just got completely over buying bread, at minimum $1.50 a loaf when we go through nearly a loaf a day. I used to make all our own bread, when we first got married...with the help of a breadmaker, which subsequently died from overuse. With the price of breadmakers now, and our budget looking a bit sad, I decided that I'd make my bread the old fashioned way. Who needs a fancy machine to do all the hard work? Not me! And you know what?! It doesn't take all that much work after all. Mix it all up, give it a quick knead, leave it to rise, knead again, split the dough, pop into a loaf tin, leave to rise again and pop in the oven for 30min and Bob's your uncle you've got yourself a loaf of bread...and gotten rid of any frustrations you may have been harbouring with all that kneading. Plus, you don't have to wait around during the rising time, just get on and do the housework, or do something else, check on it 30-60min later and its fine. Just don't leave it til you really need bread to make the next loaf. I had planned to try a few different recipes, but so far I've only used the recipe out of the Edmond's Cookbook, it rose so nicely and has a nice taste that I haven't bothered to look any further yet, plus I've made 4 or 5 loaves now and it hasn't failed yet. I also like that homemade bread fills you up a bit more than shop bought stuff.
If you can't get your hands on an Edmond's Cookbook, here's the recipe so you too can give it a go:

5 cups Flour
1 teaspoon sugar
1 teaspoon salt
2 tablespoons yeast
3/4 cup cold water
2 tablespoons oil
3/4 cup boiling water
oil

Eggwash -
1 egg yolk
1 tablespoon water

Combine 2 cups flour, sugar, salt and yeast in a large bowl. Add cold water and oil, immediately followed by boiling water. Stir to a smooth paste and stand 2-3 minutes. Gradually mix 2 cups of flour into the yeast mixture.
When flour is mixed in, turn out onto a lightly floured surface, using part of the reserved cup of flour for this. Knead dough until smooth and elastic. If the dough is still sticky, add a little of the remaining measured flour, kneading until smooth and elastic, or until dough springs back when lightly touched. Lightly brush large bowl with oil. Place dough in bowl. Brush top with a little oil. Cover. Put in a warm place until double in size. Punch dough down in the centre. Carefully take dough out of bowl and turn out onto a lightly floured surface. Knead for 5 minutes. Divide dough in half. Shape each portion into a ball. Place the two balls side by side in a greased deep 22cm loaf tin. Cover. Leave in a warm place until double in size or until dough reaches top of tin. Brush surface of dough with egg wash. If wished, sesame seeds, oat bran or poppy seeds can be sprinkled on top. Bake at 200 degrees Celsius for 30minutes or until loaf sounds hollow when tapped on base of bread.

Eggwash
Combine egg yolk and water.