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1
In a large mixing bowl, combine 2 cups bread flour, salt, turmeric and yeast. Whisk until smooth.
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2
In a small saucepan, whisk water, milk, honey, mustard and butter. Heat to 120-125u00b0F. Add to the dry ingredients and beat on medium speed of an electric mixer until smooth.
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3
Add 1 egg and 1/2 cup bread flour. Beat on medium speed for 2 minutes to form a soft dough.
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4
Turn the dough out onto a lightly floured board and knead in just enough of the remaining flour until the dough is smooth and elastic, about 5 minutes. Place the dough in a greased bowl and turn to grease the top. Cover the bowl and let the dough rise in a warm place until doubled, about 1 hour.
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5
Punch down the dough and shape it into a loaf. I press the dough into a 12x9-inch rectangle and roll the dough tightly from the short side, jelly roll style, then pinch the seam and ends tightly to seal the loaf. Place the dough in a greased 9x5x3-inch loaf pan. Cover the dough lightly and let rise in a warm place until the dough is doubled, about 45-60 minutes.
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6
When the dough has almost doubled in size, preheat oven to 375u00b0F.
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7
Beat remaining egg and lightly brush some of it over the top of the loaf. Bake at 375u00b0F for 20 minutes. Cover the bread with foil, return it to the oven and bake for 25 minutes more or until golden brown and the bread tests done.
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8
Run a knife around the edges of the bread and remove it from the pan immediately. Place the loaf on a wire rack to cool completely. Wrap airtight to store.
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9
Adapted from Best of Country Breads.
