Dough

• Liquid ingredients - Ensure milk is warm, not hot (about 110 F). In a small bowl add the milk, yeast, sugar, and egg. Stir and set aside to foam for 5 mins.
  276 ml Warm milk or water (110℉), 100 g Egg, 50 g Sugar, 9 g Instant dry yeast
• Dry ingredients - In the large bowl of a stand mixer, with the dough hook attachment combine the flour and salt. Then, add the yeast mixture. Combine with a wooden spoon or rubber spatula
  562 g Bread flour , 12 g Salt
• Combine- Add the yeast mixture to the flour mixture and combine on medium-high speed for about 3 minutes scraping the sides of the bowl as necessary.
• Knead - Once all the flour is incorporated, knead the dough for 8 to 10 minutes on medium speed until smooth. The dough will be soft and sticky.
• Butter - Next, add the soft room-temperature butter a little at a time. knead again for another 10 to 12 minutes until smooth and elastic.
  60 g unsalted Butter
• Bowl - Remove the dough from the mixer bowl onto a lightly floured surface. Shape it into a ball. Place in an oiled bowl.
• Proof - Cover with plastic wrap or clean kitchen cloth. Leave to rise in a warm place for about an hour until doubled in volume.
• Shape - When the dough is doubled in volume invert the risen dough onto a lightly floured surface. Start to roll like a jelly roll. Fold from the top to the center then again once more towards the end. Pinch the seams together.
• Proof - Place into a buttered Pullman loaf pan seam side down. Cover the loaf pan with plastic wrap or a clean kitchen cloth. Let rise in a warm place for about 45 minutes until almost 2 inches from the top rim of the loaf pan.
• Cover - Once you see your dough is almost halfway up the sides – spray the cover of the Pullman pan lid and place it on.

  Pro tip - you want to place the lid on before it rises to the top so you don't ruin the rise.
• Oven - Once you see your dough is almost halfway up the sides preheat the oven to 380°F / 190°C / Gas Mark 5 for at least 20 minutes.
• Bake - Place the loaf pans on a baking sheet and into the oven. Bake

  - the 13-inch loaf for about 45 to 50 minutes,

  - the 9-inch loaf for about 25 to 30 minutes,

  - and the 7-inch loaf for about 20 to 25 minutes.

  Pro tip - The bread is done - when you tap the bottom of your loaf and you will hear a hollow sound (or the internal temperature registers between 160° to 180°F on an instant-read thermometer.
• Cool - Partially open the lid and let it cool for 10 minutes - before you invert it onto a cooling rack. Cover it with a clean kitchen towel for 5 minutes to keep soft.
• Note - Always let bread rest for at least an hour before you cut it - this is the hardest part!! But, it will prevent the steam from escaping and making the bread dry.