Directions

1. In the bowl of a stand mixer, combine flour, yeast, and lukewarm milk. Mix with a spatula until a stiff dough forms. Cover and let rest for 45 minutes, or until bubbly and slightly wobbly — this ensures your yeast is active.
2. Add eggs, remaining flour, sugar, and salt to the sponge. Using the dough hook attachment, mix on medium speed until combined, then increase to medium-high speed. Continue mixing for 10–13 minutes until the dough is shiny and elastic, pulling away from the bowl’s sides.
3. With the mixer running, add softened butter 1 tablespoon at a time, allowing each addition to blend before adding more. Continue mixing for 10–15 minutes until the dough passes the windowpane test (stretch a small piece thin enough to see light through it without tearing).
4. Cover the bowl with plastic wrap and let rise for about 1 hour, or until doubled in size.
5. Once risen, punch down the dough and turn it onto a floured surface. Divide into two halves, then cut each half into six equal pieces. Flatten each piece into a rectangle, fold like a letter, and roll into a log.
6. Place six logs, seam side down, into each buttered loaf pan.
7. Cover pans loosely with plastic wrap and let dough rest in a warm spot for 1 to 1½ hours, or until doubled and puffy.
8. Preheat oven to 375°F (190°C). Whisk together the egg and water, then brush over the tops of the loaves. Sprinkle lightly with salt.
9. Bake for 25–30 minutes, until golden brown and the center registers 190–205°F (88–96°C) on an instant-read thermometer.
10. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!