White Bread

• Scald the milk, stir in the sugar, salt, and butter to dissolve. Cool the milk mixture to lukewarm.
• Pour the warm water into a warm mixing bowl of stand mixer or large bowl. Sprinkle in the yeast and stir to dissolve. Let sit 5 minutes.
• Add the lukewarm milk mixture and eggs. Stir in the flour. This dough will be sticky! Beat until well blended. Use a rubber spatula to scrape the bottom and sides of the bowl occasionally. Incorporate everything well.
• Turn the sticky dough out onto a well-floured work surface. Use a rubber bench scraper to turn the dough into itself. Kneading for about 3 to 4 minutes. Or until the dough is smooth. This will be a SOFT dough.
• Spray the mixing bowl well with cooking spray or coat with vegetable oil using a clean dry paper towel. Place the dough smooth side up into the warm bowl and cover with plastic wrap. Spray the top of the bread with cooking spray (so the plastic wrap doesn't stick to the bread). Cover the plastic wrap with a clean dry kitchen cloth and let rise until doubled in a warm place. (About 1 hour)
• On a lightly floured work surface, divide the dough into half. Shape into loaves; Form each into a loaf by rolling it into an oblong shape then tucking and pinching the ends under the loaf. Place the shaped loaves into greased loaf pans. Cover with either plastic wrap or a clean dry kitchen cloth. Let rise in a warm place until doubled. (30 minutes to 1 hour)
• Before placing into the oven, brush each loaf with an egg wash.
• Bake in a preheated 375 degree F oven for about 40 minutes, until the outside is golden brown and internal temperature is 195-200 degrees.
• Let the bread cool about 10 minutes before removing from the bread pans. Remove from baking pans and let cool completely on a baking rack.