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1
Combine the flour, sugar, salt, and yeast in a large bowl.
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2
Whisk to thoroughly blend.
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3
In a separate bowl whisk together the eggs, water, and milk.
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4
Once they are well blended, whisk in the butter.
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5
Pour the wet ingredients into the dry mixture and stir with a rubber spatula or wooden spoon until the liquid is absorbed and there are no lumps.
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6
The mixture will resemble muffin batter.
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7
Cover the bowl with plastic wrap and let it rise at room temperature for 3 to 4 hours.
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8
The dough will rise to approximately one and a half times its initial volume.
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9
Using a rubber spatula, gently loosen the dough from the bowl.
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10
Dampen your hands with cool water and, with the dough still in the bowl, slide one hand under one side of the dough.
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11
Fold that side of the dough into the center and press down gently so the dough adheres to itself.
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12
Give the bowl a quarter turn and repeat the folding process.
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13
Do this two more times.
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14
After the fourth fold, flip over the dough so the seams are on the bottom.
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15
Cover the bowl with plastic wrap and let it rise at room temperature for 8 to 12 hours.
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16
The dough will double in size.
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17
Repeat the folding procedure, ending with the seams on the bottom.
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18
The dough is now ready to use.
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19
Divide the dough in half.
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20
Place each half in a greased 9 x 5-inch loaf pan.
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21
(You can also bake half and reserve half for the sticky bun recipe that follows.)
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22
Cover the pans with a towel or plastic wrap.
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23
Let the dough rest in the pans while you preheat the oven to 375F (190C) or 350F (175C) with convection.
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24
Brush the loaves with milk and bake on the bottom rack of the oven for 1 hour.
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25
The loaves are done when they are a deep golden brown and sound hollow when tapped firmly with your finger.
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26
Cool for 10 minutes in the pan on a wire rack.
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27
Turn the loaves out of their pans and return them to the rack to cool completely.
