Ingredients
2 1/4 teaspoons (1 packet) active dry yeast
1/2 cup warm milk (110°F or 45°C)
1/4 cup granulated sugar
4 large eggs, at room temperature
3 1/2 cups all-purpose flour
1 teaspoon salt
1/2 cup unsalted butter, softened
1 egg (for egg wash)
Instructions
Activate the Yeast:
In a small bowl, combine the warm milk, yeast, and 1 tablespoon of sugar. Stir and let it sit for about 5-10 minutes until the mixture becomes frothy.
Mix Wet Ingredients:
In a large bowl, whisk together the eggs and the rest of the sugar. Add the yeast mixture to the bowl and stir until well combined.
Add Dry Ingredients:
In another bowl, mix the flour and salt. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or a stand mixer with a dough hook attachment until the dough begins to form.
Incorporate Butter:
Gradually add softened butter, one tablespoon at a time, mixing well after each addition until the dough is smooth and elastic. This may take about 10 minutes of kneading by hand or with the mixer.
First Rise:
Transfer the dough to a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
Shape the Dough:
After the dough has risen, punch it down and shape it into a loaf. Place the dough in a greased 9×5-inch loaf pan.
Second Rise:
Cover the pan loosely with plastic wrap and let it rise again for about 1 hour, or until the dough is puffy and has risen just above the rim of the loaf pan.
Egg Wash:
Preheat the oven to 350°F (175°C). Beat the remaining egg and lightly brush it over the top of the loaf for a shiny, golden finish.
Bake:
Bake the bread for 30-35 minutes, or until the top is a deep golden brown and the loaf sounds hollow when tapped. If the top is browning too quickly, cover it loosely with foil.
Enjoy.