Adapted from Joy of Cooking
Yield: 1 loaf
2 1/4 tsp dry active yeast
1/3 cup whole milk, warmed to 105F-115F
1 cup all-purpose flour
3 eggs, lightly beaten
3 tbsp sugar
2 tbsp whole milk
1 tsp salt
1 3/4 cup bread flour
3/4 cup butter, softened
- Combine the yeast and warm milk in the bowl of a stand mixer. Let stand until yeast is dissolved, about 5 minutes.
- Add the all-purpose flour, eggs, sugar, remaining milk, and salt. Mix on low speed.
- Gradually stir in the bread flour. Mix until all ingredients are blended.
- Knead with the dough hook on low to medium speed for 7 to 10 minutes until the dough cleans the sides of the bowl.
- Add butter and knead vigorously until butter is completely incorporated and the dough is once again smooth.
- Transfer dough to a buttered bowl, cover with plastic wrap, and let rise in a warm place (75F-80F) until doubled in volume, about 90 minutes.
- Punch the dough down, knead briefly, and refrigerate, covered, for 4 to 12 hours.
- Divide the dough into four equal pieces. Roll each piece into a ball and let rest for 10 minutes.
- Stand the balls in a buttered loaf pan so they are touching.
- Cover loosely with plastic wrap and let rise in a warm place until doubled in volume, and dough fills the pan, about 1 hour.
- Preheat the oven to 375F.
- Bake until golden brown and a knife inserted in the center of the loaf comes out clean, about 30 minutes.
- Let cool slightly, then move loaf to a rack to cool completely.