Makes 1 loaf
22 grams bread flour
1/4 cup water
1/4 cup milk
330 grams bread flour + more if needed
7 grams Instant yeast
1 tsp. salt
50 grams sugar
1/2 cup milk,warmed
60 grams (4 tablespoons) butter, room temperature
Step 1, The Starter
Set out egg and butter to bring to room temperature, or you can soften butter in the microwave for about 15-30 seconds.
In a small sauce pot, mix the 22 grams of flour, 1/4 cup water, and 1/4 cup milk. Whisk together.
Over medium heat, cook for 3-5 minutes, whisking often and keeping a close eye. When the mixture thickens and is smooth, and you are able to leave tracks in it with your whisk, it is done. Set aside to cool slightly and move on to the next step.
Step 2, The Dough
In a stand mixer, mix together flour, sugar, yeast, and salt. Whisk it together in the bowl. Warm up the milk in a pot or in a microwave just until luke warm (not over 110 F), so that it feels like a warm bath.
Add warm milk, starter, and the egg to your bowl. Using the dough hook, turn your mixer on to low speed and knead for 5 minutes.
Next, add the softened butter to your dough and turn on to low speed at first, then graduating to medium speed for 10 minutes. You may need to add flour if your dough is really wet. Start adding it little by little, making sure to leave the dough as wet as you can, yet still manageable. The butter will help with this. This dough is meant to be quite soft, smooth and tacky.
This dough will be somewhat sticky, so don't be too nervous. The more moisture you can leave, the softer your loaves will be in the end.
Butter a large bowl and scrape your dough into it. Shape it slightly and then cover it with plastic wrap, a vented lid, or a kitchen towel and let rise in a warm location for 40-60 minutes, until doubled in size. *The rise will take longer on colder days.
Once risen, punch down your dough and divide it in to two even pieces. Form each piece into a ball slightly and place each piece into its own buttered bowl. Cover again and allow to rest for about 15 minutes in a warm location
Once dough has risen again a bit (it doesn't have to double in size at this point), transfer one half to a very lightly floured smooth surface. With a lightly floured rolling pin, roll dough out into a rectangle or oval shape, about 8-12 inches long and about 5-6 inches wide.
At this point, if you would like to add in any spices or nuts to your bread, you can sprinkle them over the rolled out dough.
Step 3, Folding the dough
Take the two long ends of the dough and fold them towards the middle, so that they touch and make a square or rectangle shape.
Now take one of the unfolded ends and gently roll it into a log, making sure to seal the seam underneath with your fingers. Repeat with second piece of dough.
Place your dough rolls into a buttered pan and allow to rise another 40 minutes or so, or until the dough is visible above the edge of the pan and the dough rolls have filled up the pan, touching each other in the middle.
Step 4, Baking
Place your oven wrack on the bottom or second from bottom placement and preheat to 350 degrees.
Brush the tops of your loaves with a small bit of milk, then place in the oven, baking for about 35 minutes. Loaves should smell amazing and be toasty brown.
Allow loaves to cool in their pans for 10-15 minutes, then remove and place them on a wire wrack.
Let your loaves cool for at least an hour for easier slicing and to reduce the chance of collapse.