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1
Heat milk in microwave until just warmed (about 35 seconds)Dissolve 1 tsp sugar into warm milk.
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2
Sprinkle yeast over milk mixture and let sit for 10 minutes or until mixture is foamy.
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3
Heat beer, 2 tbsp sugar, butter, and salt together in a saucepan until butter is just melted.
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4
Remove from heat and let cool until lukewarm (if it's too hot it will kill the yeast).
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5
Beat in yeast mixture with a fork.
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6
Place 4 cups flour into a bowl. Make a well in the center and add the beer mixture and then the yeast mixture.
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7
Stir with a wooden spoon; mix dough with hands when spoon requires too much effort.
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8
Place 1/4 cup flour onto work space and turn dough out onto the flour.
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9
Knead for 10 minutes, adding as much of the remaining flour as the dough will take. Knead until the dough is smooth and elastic.
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10
Lightly grease a large bowl. Place dough in bowl and roll it around until well coated.
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11
Cover bowl tightly with plastic wrap and let rise in a warm place for two hours or until dough has doubled in size.
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12
Punch down dough in the bowl.
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13
Roll back into a ball and let rest for 10 minutes.
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14
Divide ball in half and knead each half into a ball.
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15
Using a rolling pin, gently roll each ball into an 8x11 inch rectangle.
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16
Starting at the narrow end, roll each rectangle up tightly.
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17
Pinch the ends and the seams together and place the loaves seam side down into greased loaf pans.
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18
Cover and let rise for 1 hour or until doubled in size.
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19
Preheat oven to 400 degrees.
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20
Mix egg yolk and water together.
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21
Brush the tops of the loaves lightly with egg wash and then slash the tops of the loaves with a large knife (the sharper the better).
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22
Bake for approximately 30 minutes or until golden.
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23
Loaves should make a hollow sound when tapped.
