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1
Combine the yeast, sugar, and warm milk in a small bowl and let sit until foamy, about 5 minutes.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt.
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3
Mixing on low speed, add the yeast mixture and mix until combined.
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4
In a separate bowl, whisk together the eggs, egg yolks, and chipotle puree and then slowly add the mixture to the flour while continuing to mix on low speed.
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5
Mix in the butter, piece by piece, until combined.
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6
Continue mixing until the dough is silky and springy, about 10 minutes.
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7
Transfer the dough to a lightly floured surface and knead lightly for 30 seconds.
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8
Place in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour.
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9
Lightly punch down, cover, and allow to rise for 30 minutes longer.
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10
Shape the dough into a 13-inch loaf, being careful to press out any air.
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11
Grease a 13 x 4 x 4-inch Pullman or pain de mie bread pan (without the lid) and fit the loaf into the pan.
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12
Rub the top with butter, cover with plastic wrap, and let rise in a warm place for 2 hours.
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13
Preheat the oven to 375F.
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14
Bake the loaf until golden brown and firm on top, about 30 minutes.
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15
Cool in the pan for 5 minutes; then unmold and let cool on a wire rack.
