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1
For the bread:
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2
In a two-cup measuring jug, heat the milk in the microwave until hot but not boiling (this will take a minute, maybe a tad longerjust keep an eye on it).
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3
Remove it from the microwave and add 1 tablespoon of the sugar and stir.
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4
Sprinkle the yeast on top of the milk and let it sit until it gets foamy, about 5 minutes.
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5
Then add the eggs and whisk until well combined.
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6
In the bowl of a stand mixer fitted with a dough hook, combine the other 4 tablespoons of sugar, flour and Kosher salt.
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7
Add the yeast/milk mixture and mix on low speed until it starts to come together.
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8
Start adding cubes of butter to the dough making sure each one is blended before adding another.
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9
Once all of the butter has been added, mix the dough for 4-5 minutes until it becomes smooth and shiny.
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10
Brush a large bowl lightly with some butter or olive oil.
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11
Knead the dough by hand into a ball shape and place it into the bowl.
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12
Cover with plastic wrap and let it rest for about an hour and a half or until doubled in size.
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13
Punch the dough down and knead the dough again forming a loaf shape.
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14
Place it in a greased 9 x 5 loaf pan, cover and let rest for another hour.
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15
Preheat the oven to 375 F. Gently glaze the loaf with the beaten egg white and sprinkle with crunchy sea salt.
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16
Bake for 35 minutes.
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17
Remove it from the oven and set pan on a wire rack.
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18
Let bread cool before slicing.
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19
For the sandwich:
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20
Heat the butter in a saute pan over medium heat.
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21
Then add the sliced mushrooms, the balsamic and season with some salt and black pepper.
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22
Heat for about 5 minutes.
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23
Transfer to a dish to cool.
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24
Preheat a panini grill according to manufacturers instructions.
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25
Lay out a slice of bread.
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26
Lay the bacon on the slice of bread.
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27
Add the sliced cheese and then top with some of the mushrooms.
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28
Place the top slice on and drizzle with some olive oil.
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29
Place the sandwich onto the grill and close.
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30
Let it cook until you see the cheese start to ooze from the sides of the sandwich, about 8-10 minutes.
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31
Cut in half and serve at once.
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32
Bread recipe adapted from Bon Appetit.
