Steps: |
| -Combine first half of flour and the package of yeast together. |
| -In a medium saucepan heat and stir milk, sugar, butter and salt together until just warm (105-115 degrees). |
| -Form a poolish by combining flour/yeast mixture and warm milk mixture. Reserve until bubbly, about 15 minutes. |
| -Add second half of flour. Mix by hand until all ingredients are thoroughly combined. |
| -Turn out onto a lightly floured surface. Knead for 6-7 minutes. (Small additions of flour may be needed to ensure smooth, non-sticky dough) |
| -Form the dough into a ball. Place in a lightly greased bowl and cover with a clean, dry towel. |
| -Let dough rise in a warm place (80-85 degrees) until double in size, about 50-60 minutes. |
| -Preheat oven to 375 degrees. |
| -Punch dough down to deflate. Return dough to floured surface. Divide in half. |
| -Allow dough to rest while you lightly grease two loaf pans. |
| -Roll each half into rectangles with the short side being the length of your loaf pan. Roll onto itself like a jelly roll. |
| -Place dough in prepared pans. Cover again and let rise until doubled in size, about 35 minutes. Brush with egg wash just before baking. |
| -Place on center rack in oven and bake at 375 degrees for 40 minutes or until top can be tapped and sound hollow. |
| -Immediately remove from pans and set aside to cool on wire racks. |
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