1/3 Cup Milk 2 1/2 Cups Bread Flour
2 Tbl Sugar 1 Tsp Salt
1 1/2 Tsp Active Dry Yeast 10 Tbl Unsalted Butter
4 Large Eggs
Remove 3 eggs and butter from refrigerator - both need to be room temperature. Heat milk to between 110 and 115 degrees and
place in the bowl of a stand mixer. Stir in sugar and sprinkle with room temperature yeast. Let stand until foamy.
In a separate bowl, beat 3 eggs until blended. Once yeast is foamy, use paddle attachment to beat the eggs in at a low speed, pouring at a steady stream. Once combined, slowly add salt and 2 1/2 cups flour until blended. Mix at medium speed until dough is smooth. Once it has all pulled away from the side of the bowl, continue kneading by hand until you have been mixing/kneading for 10 minutes. Let stand for 5 minutes. Incorporate butter, 2 tablespoons at a time. You can use your mixer to do this, but I prefer to do it by hand. Once all butter is incorporated, continue kneading until smooth and shiny. Place dough in a
buttered bowl and refrigerate until doubled in size - may take over night.
Gently punch the dough down. Butter an 8x4 loaf pan and shape dough into a loaf that will fit into the pan. Cover with buttered
plastic wrap and let rise in a warm place until dough rises to the top of the pan.
Heat oven to 375 degrees. Beat remaining egg until frothy. When bread has risen, bake 20 minutes. Brush with egg and bake 10 to 15 minutes more until deep golden brown and loaf sounds hollow when tapped.