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1
In a large bowl, mix the all-purpose flour and bread flour.
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2
In a small sauce- pan, heat 3/4 cup of the milk until lukewarm.
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3
Pour the warm milk into a medium bowl and stir in the yeast.
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4
Let stand until the yeast dissolves and the milk becomes creamy and starts to bubble, about 5 minutes.
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5
Stir in 1 1/2 cups of the mixed flours.
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6
Cover with plastic wrap and let the sponge stand until slightly risen, about 20 minutes.
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7
Scrape the sponge into the large bowl of a standing electric mixer fitted with a dough hook.
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8
Add the sugar, salt, eggs and the remaining 2 cups of milk and beat at medium speed until blended.
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9
Turn the machine off and carefully add the remaining 6 1/2 cups of flour.
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10
Beat at low speed until the flour is just incorporated, then knead at medium speed until the dough is evenly combined, about 5 minutes, scraping down the sides of the bowl occasionally.
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11
Add the butter and continue to knead until the dough is very soft and silky, about 10 minutes longer.
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12
Lightly butter a large bowl.
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13
Transfer the dough to the bowl and cover with a sheet of oiled plastic wrap.
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14
Let the dough stand in a warm, draft-free spot until doubled in bulk, about 1 hour.
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15
Punch down the dough, then cover and let the dough rise until doubled in bulk again, about 1 hour longer.
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16
Punch down the dough and turn it out onto a heavily floured work surface.
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17
Divide the dough into 3 equal pieces and let rest on a lightly floured work surface for 20 minutes.
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18
Butter three 8-by-4-inch loaf pans.
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19
Using lightly floured hands, form each piece of dough into a loaf shape about the same size as the pans.
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20
Brush off any excess flour from the loaves and gently ease them into the pans.
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21
Cover the pans loosely with oiled plastic wrap and let stand in a warm, draft-free spot until the dough rises 1 1/2 inches above the rims, about 45 minutes.
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22
Preheat the oven to 350.
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23
In a small bowl, mix the egg yolk with the cream.
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24
Brush the loaves with the egg wash and bake in the center of the oven for 1 hour, or until the tops are golden brown.
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25
Carefully turn the loaves out of the pans onto a wire rack.
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26
They should sound hollow when tapped on the bottom; if they don't, return the loaves to the pans and bake for a few minutes longer.
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27
Let the bread cool completely on wire racks before slicing.
