Ingredients
2 1/2 teaspoons active dry yeast
2 cups warm milk, 100 to 115 deg
2 tablespoons sugar
1/4 cup melted butter
1 tablespoon salt
5 -6 cups all-purpose flour
1 egg white, lightly beaten (optional)
Method
Sources
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Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
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Add the yeast to 1/2 cup of the warm milk, along with 2 tbl sugar, and stir well until the yeast in completely dissolved. Allow the yeast to proof. Place the remaining milk, butter and salt in a bowl. (Beard liked a lot of salt, and I would use less). Stir in the flour, 1 cup at a time, with a wooden spoon. After the third cup, add the yeast mixture. Continue stirring in flour until the mixture is rather firm, which should take about 4 to 5 cups. Remove the dough to a floured board and knead, adding more flour as necessary, until it is supple, satiny and no longer sticky. Butter a bowl and place the dough in it, turning to coat all sides with the fat. Cover and allow to rise in a warm, draft-free spot until doubled in bulk, about 1 1/2 to 2 hours. Deflate the dough by punching firmly two or three times, return to the floured board, and knead 4 to 5 minutes more. Divide into two equal parts and shape into loaves. Place in well-buttered 9x5x3 in loaf tins, cover, and let rise again until doubled in bulk. Slash the loaves with a sharp knife and brush with lightly beaten egg white or water. Bake in a 400 deg. oven for 40 to 45 minutes or until the bread sounds hollow when tapped with the knuckles. Remove the loaves from the pans and put them back in the oven a few minutes longer to become crisped.