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1
To make the sponge, stir together the flour, sugar, and yeast in a small bowl.
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2
Add the water and stir until all the ingredients are hydrated and make a smooth batter.
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3
Cover the bowl with plastic wrap and ferment at room temperature for 60 to 90 minutes, or until the sponge gets foamy and seems on the verge of collapse.
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4
To make the dough, combine the sugar, salt, powdered milk, butter, and shortening in a 4-quart mixing bowl (or the bowl of an electric mixer).
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5
Cream together with a sturdy spoon (or the paddle attachment) until smooth, then mix in the eggs and the extracts.
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6
Knead by hand (or switch to the dough hook attachment) and mix in the sponge and the flour.
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7
Add the water, as needed, to make a very soft dough.
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8
The finished dough should be very supple and soft, easy to knead, and not wet or sticky.
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9
It will take 10 to 12 minutes with the electric mixer and close to 15 minutes by hand to achieve this consistency.
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10
(Dough with high amounts of fat and sugar usually take longer to knead because the gluten requires more time to set up.)
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11
The finished dough should pass the windowpane test (see NOTE below) and register 77 to 88 degrees F. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
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12
Cover the bowl with plastic wrap.
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13
Ferment at room temperature for approximately 2 hours, or until the dough doubles in size.
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14
Remove the dough from the bowl and divide it into two equal pieces.
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15
Form each of the pieces into a boule.
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16
Lightly oil two 9-inch pie pans and place 1 boule, seam side down, in each pan.
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17
Mist the dough with spray oil and loosely cover the pans with plastic wrap.
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18
Proof at room temperature for 2 to 3 hours, or until the dough fills the pans fully, doubling in size and overlapping the edges slightly.
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19
(If you only want to bake one loaf, you may retard the second in the fridge for 1 day, although it will take 4 to 5 hours to proof after it comes out of the refrigerator.)
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20
Very gently brush the loaves with egg wash. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.
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21
Bake the loaves for 50 to 60 minutes, or until they register 190 F in the center.
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22
After 30 minutes, check the loaves and rotate 180 degrees, if necessary, for even baking.
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23
Because of the high amount of sugar, the dough will brown very quickly, but don't be fooled into thinking it is done.
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24
It will get darker as the center gradually catches up with the outside, but it will not burn.
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25
The final color will be a rich mahogany brown.
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26
Remove the bread from the pie pans and place on a rack to cool.
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27
The bread will soften as it cools, resulting in a very soft, squishy loaf.
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28
Allow the bread to cool for at least 90 minutes before slicing or serving.
