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This is surprisingly easy to make at home. Baking bread can sometimes seem too time consuming, but, while this one needs to sit overnight in the refrigerator, it doesn't require all that kneading. This recipe is for two loaves, so you can freeze one for later.
- Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment If the bowl is cold, start with warmer water, so it's at least 110 degrees when you add the yeast.
- Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve.
- Add the eggs and beat on medium speed for 1 minutes, until well mixed.
- With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes.
- With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes.
- Still on low speed, add the soft butter in chunks and mix for 2 minutes, scraping down the beater, until well blended.
- With the mixer still running, sprinkle in the remaining 1/4 cup of flour.
- Switch the paddle attachemt to a dough hook and mix on low speed for 2 minutes.
- Scrape the dough into a large buttered bowl and cover with plastic wrap.
- Refrigerate overnight.
- The next day allow the dough to sit at room temperature for 1 hour.
- Greast two 8 1/2 X 4 1/2 X 2 1/2 loaf pans.
- Turn the dough onto alightly floured board, and cut in half.
- Pat each portion into a 6 X 8 inch rectangle, then roll up each rectangle into a cylandrical loaf, Place each loaf, seam side up, into a greased pan.
- Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2 1/2 hours.
- Preheat the oven to 375 degrees.
- When the loaves have risen, brush the top of each with the egg wash and bake for 45 minutes, or until the top springs back and it sounds slightly hollow when tapped.
- Turn the loaves out onto a wire rack to cool.