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1
Crack the 3 large eggs in one bowl and then put the other 3 egg yolks in another bowl (my way of coming to room temp quickly).
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2
Spray a large 8 quart bowl with vegetable spray.
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3
Set bowl aside.
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4
Warm the milk with shortening and the butter in small saucepan.
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5
Pour the hot milk mixture into a large bowl (kitchen aid bowl) and add the salt and 1/2 cups sugar or honey.
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6
Let the mixture cool to lukewarm.
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7
In a small bowl, dissolve the yeast in the warm water with a pinch of sugar and allow it to become bubbly, about 3 minutes.
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8
Meanwhile, stir the whole eggs and egg yolks into the milk mixture, then add the dissolved yeast.
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9
Stir in the bread flour, 1 1/2 cups at a time, then add the all-purpose flour, to create a somewhat stiff and shaggy mass that is no longer easier stirred.
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10
Use a sturdy rubber spatula to scrape the mass out onto a floured surface and knead it until youve created a dough thats smooth and elastic, adding only as much additional flour as needed to keep the dough from sticking.
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11
Place the dough in the greased bowl and spray the top lightly with vegetable spray.
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12
Cover the bowl with greased plastic and a kitchen clean towel.
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13
Let the dough rise in a warm draft free spot for 2 hours.
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14
Uncover the dough and punch it down with several swift swats with the back of your hand.
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15
Turn the dough over in the bowl and knead it gently to redistribute the yeast, Re-cover the bowl and let the dough rise again until very light and billowy, 1 1/4 hours.
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16
To shape, rise and bake the loaves, first spray three 9 x 5 inch loaf pans and set them aside.
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17
Turn the risen dough out onto a lightly floured surface and knead it gently and briefly.
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18
Using a pastry scraper, divide the dough into 3 equal portions and cover them while working with one at a time.
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19
Toll one piece into a 8 x 10 inch rectangle, with one short end close to you.
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20
Starting at the short end that is farthest from you, roll the dough snugly toward you.
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21
After each revolution, use the fingertips on your working hand to press down and connect the interior wall of the roll to the bottom of the dough.
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22
When you reach the bottom, pinch the last inch of dough onto the roll so it adheres.
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23
Working with one end at a time, press each coiled spiral of dough in towards the center of the of the log.
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24
Pinch the top and bottom outer rims of dough together, elongating this part slightly, and attach it to the bottom seam, rounding off and sealing each end.
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25
Lay the loaf seam side down in a prepared loaf pan and use your hands to gently plump and correct shape.
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26
Cover the loaf with a clean kitchen towel and repeat this procedure with the remaining dough.
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27
Let the dough rise for 45 minutes in a draft free spot.
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28
Twenty minutes before the end of the rise, preheat oven to 400 if using metal pans, 375 if using glass.
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29
Just before placing the loaves in the ovens, brush the tops with melted butter.
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30
Bake the loaves in the middle of the oven, with 1 1/2 inches between them, for 30 to 35 minutes, covering loosely with aluminum foil for the last 10 minutes.
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31
Remove the loaves from the oven and turn them out of their pans onto wire racks.
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32
Give the bottom of each loaf a good tap on the bottom, which should sound hollow.
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33
If not, put them back into the oven (on a shallow baking sheet) for a few more minutes.
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34
When done, remove the loaves from the oven and, for the softest crust, brush the tops with more melted butter.
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35
Let the loaves cool on wire racks before slicing.
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36
*The dough can be made two days ahead of baking.
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37
After the first punch down, cover the bowl securely with the original greased plastic wrap and then with aluminum foil.
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38
Before shaping, let the dough sit out of refrigeration until it comes to room temperature (which can take 4 hours).
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39
Shape, rise and bake as directed.
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40
*To freeze these loaves, dont apply the last application of butter after baking, which tends to create a shriveled look in frozen breads.
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41
When fully cool, warp the loaf in a double layer of aluminum foil, then slip the loaf inside a large heavy duty freezer bag and freeze up to one month.
