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1
Measure out the milk and add yeast and sugar; set aside for about 10 minutes or until frothy (if it doesn't get frothy, start over- your yeast is dead or your milk was too hot and killed the yeast).
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2
Mix together the yeast mixture with salt, eggs and egg yolk, creme fraiche.
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3
Combine the flour and the wet mixture until a dough forms (you may need a little extra flour depending upon the humidity that day).
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4
Knead on a floured board, adding extra flour if needed to keep from being too sticky, until a smooth ball forms.
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5
Place in a greased bowl, flip over once, and cover with either a damp clean towel or plastic wrap that has first been srayed with nonstick spray.
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6
Let rise until doubled in bulk- approx 1 or 1 1/2 hours.
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7
Punch down and knead again on a floured surface.
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8
Grease a 30cm long loaf pan well and sprinkle with dry breadcrumbs.
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9
Set dough into the pan and even out the top.
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10
Cover as before and let rise another hour.
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11
Heat oven to 175 C.
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12
Remove cover and using a sharp knife, make slashes in the dough every 1 cm.
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13
Spritz with a bit of water (this will make the crust crisp up).
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14
Bake on the second rack of your oven for about 40 minutes.
