Ingredients:
- 2 ¼ teaspoons active dry yeast
- 1 tablespoon granulated sugar (for proofing)
- 1 cup warm water (105°F–115°F)
- 1 cup whole milk, warmed slightly
- 4 tablespoons softened unsalted butter
- ¼ cup granulated sugar (for dough)
- 1 ½ teaspoons fine sea salt
- 2 large eggs, lightly beaten
- 5 to 5 ½ cups all-purpose flour, plus extra for dusting
Instructions:
- Activate the Yeast (Proofing): Combine warm water, 1 tablespoon sugar, and yeast in a small bowl. Let stand for 5–10 minutes until foamy.
- Combine Wet Ingredients: In a large bowl, whisk together the warmed milk, softened butter, remaining ¼ cup sugar, salt, and beaten eggs. Add the proofed yeast mixture and whisk to combine.
- Form the Dough (Initial Mix): Gradually add 4 cups of the flour, mixing by hand or on low speed until just combined into a shaggy mass.
- Kneading: Turn the dough onto a lightly floured surface. Begin adding the remaining flour, a little at a time, kneading vigorously for 8–10 minutes until the dough is smooth, elastic, and passes the windowpane test.
- First Rise (Bulk Fermentation): Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean tea towel. Let rise in a warm spot until doubled in size (approx. 60–90 minutes).
- Shape the Loaves: Gently punch down the risen dough. Divide it evenly into two pieces. Shape each piece into a tight log and place seam-side down into two prepared 9x5-inch loaf pans.
- Second Rise (Proofing): Cover the pans loosely and let them rise again in a warm spot until the dough crests about 1 inch over the top edge of the pan (approx. 30–45 minutes).
- Bake: Preheat oven to 375°F (190°C). Bake for 30–35 minutes. The crust should be deep golden brown, and the internal temperature should register 200°F–205°F (93°C–96°C).
- Cool: Immediately remove the loaves from the pans and place them on a wire rack to cool completely before slicing.