-
1
Combine the flour, yeast, salt, sugar, and butter in a food processor.
-
2
Pulse the machine on and off until the butter is cut throughout the flour.
-
3
Add the eggs and pulse a few more times.
-
4
With the machine running, slowly add 3/4 cup of the milk through the feed tube.
-
5
Process for about 30 seconds, adding more milk if necessary, a little at a time, until the mixture forms a ball and is slightly sticky to the touch.
-
6
If dry, add another tablespoon or two of milk and process for another 10 seconds.
-
7
(In the unlikely event that the mixture is too sticky, add flour, a tablespoon at a time.)
-
8
Turn the dough onto a floured work surface and knead, adding a little flour as necessary, until the dough is smooth and no longer sticky, about 10 minutes.
-
9
Form a smooth, round dough ball, put it in a bowl, and cover with plastic wrap; let rise until the dough doubles in size, 1 to 2 hours.
-
10
(You can cut this rising time short if you are in a hurry, or you can let the dough rise more slowly, in the refrigerator, for up to 6 or 8 hours.)
-
11
Proceed to step 4 or wrap the dough tightly in plastic wrap and freeze for up to a month.
-
12
(Defrost in a covered bowl in the refrigerator or at room temperature.)
-
13
When the dough is ready, form it into a ball and divide it into 2 pieces if you like or leave whole; roll each piece into a round ball.
-
14
Place each ball on a lightly floured surface, sprinkle with a little flour, and cover with plastic wrap or a towel.
-
15
Let rest until the dough puffs slightly, about 20 minutes.
-
16
Pinch the bottom of the ball(s) to seal the seam as well as you can.
-
17
Butter 1 or 2 casseroles or loaf pans that will comfortably hold the loaves; they should not (yet) quite fill the pans.
-
18
Cover and let rise for an hour and preferably longer, up to 2 hours.
-
19
Preheat the oven to 350F and set a rack in the middle.
-
20
Brush the top of the loaf or loaves with melted butter, then put the casserole(s) in the oven.
-
21
Bake for about 40 minutes, until the crust is golden brown and the internal temperature of the bread is at least 210F.
-
22
Remove the breads from the casseroles and cool on a wire rack; cut with a serrated knifethe bread will be rich and delicate.
