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1
In a pot, mix all the Starter ingredients.
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2
Set to medium heat and stir often, until the starter has the consistency of mashed potatoes.
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3
Move it to a bowl, and cover with plastic wrap to cool to room temperature.
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4
This is the Starter.
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5
For the dough, whisk the bread flour, sugar, yeast, and salt.
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6
Next, add 1/2 cup of the cooled Starter mixture, as well as the egg and milk, and knead it.
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7
Add the butter to the dough and incorporate it fully, then knead until the dough is smooth and comes away from the edges of the bowl.
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8
Cover the bowl in plastic wrap and let the dough sit for an hour or until it doubles in volume.
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9
Grease a 9 x 4-inch pan with parchment paper.
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10
Transfer the dough to a floured counter, and divide the dough into four equal parts.
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11
Roll these into balls, working fast to prevent it from drying.
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12
Working with one ball of dough at a time, flatten the dough to an area of about 8 by 5 inches.
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13
Fold in about 1 inch from the sides, and then roll the dough into a log.
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14
Place the dough log seam-side down in the pan and repeat with the other dough balls.
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15
Cover the pan with plastic wrap and let it sit for 30-45 minutes.
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16
Lightly brush the top of the dough with heavy cream, and then bake in a 350F (F) oven for 35-40 minutes or until the top of the bread is golden brown.
