Makes two loaves

Ingredients

• 400g warm water
• 100g whole eggs (~2 eggs)
• 650g – 750g AP flour
• 1/8 c milk
• 60g castor sugar
• 1 T salt
• 60g room temperature butter
• 2 1/2 t yeast

Instructions

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1. Combine all of the ingredients except the butter into the bowl of an electric mixer with a dough hook attachment to knead, combine all ingredients except butter in the mixing bowl and mix at low speed until a soft dough forms.
2. Add the butter until incorporated and continue to knead at low speed for at least 25 minutes.
3. Cover the dough and let it proof in a warm place for an hour or until it has doubled in size.
4. Divide dough into into 6 equal smooth balls. Allow them to rest at room temperature for about 10 mins.
5. Using a lightly floured rolling pin, roll each ball into an oval. Roll the dough like a cinnamon roll (from the short side). Use a rolling pin to flatten that roll into a rectangle about the width of the loaf pan. Then, roll it like a Swiss roll again.
6. Repeat this rolling step with the remaining portions of dough.
7. Butter two loaf pans.
8. Place three of the rolls, seam side down, into the each prepared pans. Press the top of the dough lightly to form an even surface. (I forgot to do that)
9. Let the dough proof in a warm place for another hour or until the dough reaches the height of the loaf pan.
10. Preheat the oven to 350 °F.
11. Brush the top of each loaf with milk and bake them for 25 mins or until the bread are thoroughly baked.
12. Remove breads from the loaf pans and transfer immediately onto a wire rack to cool completely before slicing.