From “Baking Bread,” by Beth Hensperger. Time: about 3 hours total. Makes 2 8-by-4-1/2-inch loaves, plus one small loaf, or 2 9-by-5-inch loaves.
Ingredients
1 tablespoon (or 1 package) active dry yeast
Pinch of sugar
3/4 cup warm water (105 to 115 degrees)
1-1/2 cups warm milk
1/2 cup (1 stick) unsalted butter
2-1/2 teaspoons salt
5 to 5-1/2 cups unbleached all-purpose flour or bread flour
GLAZE
1 egg
1 tablespoon milk
Poppy or sesame seeds, optional
Directions
In a small bowl, sprinkle the yeast and sugar over warm water (105 to 115 degrees) into a small bowl. Stir to dissolve, and let stand until foamy, about 10 minutes.
In a large bowl, combine milk, butter, salt, 2 cups flour and yeast mixture. Whisk hard to combine. Add remaining flour, 1/2 cup at a time, beating with a wooden spoon after each addition (or using a stand mixer with a dough hook), until a soft, shaggy dough is formed that clears the sides of the bowl.
Turn the dough out onto a lightly floured surface, and knead for 3-5 minutes, or until the dough is smooth and satiny, adding flour 1 tablespoon at a time to prevent sticking.
Place in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise in a warm place until doubled in bulk, about 1 to 1-1/4 hours.
Gently press down on the dough to deflate it. Turn it out onto a floured work surface and divide into 2 equal portions. Form into round or standard loaves. Grease pans or sheets. Place dough in loaf pans or on baking sheets. Cover loosely with plastic wrap, and let rise until fully doubled in bulk, 30-40 minutes.
Twenty minutes before baking, preheat the oven to 375 degrees. In a small bowl, beat the egg and milk. Brush glaze gently over tops of loaves. Sprinkle with poppy or sesame seeds, if desired.
Bake on the center rack of the preheated oven 40 to 45 minutes, or until the loaves are browned and pull away from the pans. Remove from pans to cool in racks before slicing.
