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1
Heat the milk with the butter in small sauce pan just until the butter melts.
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2
Remove from heat and add to the bowl of a standing mixer fitted with a dough hook.
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3
When the milk is warm (not hot) add the yeast and sugar (or honey).
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4
Stir gently to dissolve yeast, and let stand for 3 minutes.
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5
If the yeast is active, it will foam.
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6
Turn mixer on low and gradually add the flour.
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7
When the flour is incorporated increase the speed to medium, add the salt and 1 egg white.
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8
Mix about 10 minutes, stopping occasionally to scrape down the sides (if necessary) and remove the dough from the hook, until the dough is no longer sticky.
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9
Turn the dough onto a work surface and knead it (folding dough over and pushing away) for about a minute, or until it stretches without breaking.
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10
Form the dough into a ball and place into an oiled bowl, turning to coat the entire dough ball with oil.
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11
Cover with plastic wrap, or a damp towel and let rise in a warm place (over a pilot light, or in a sunny spot, etc.) until doubled in size- 45 to 60 minutes.
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12
When two fingers are pressed into the dough ball, and the indentations remain after removing fingers- it's ready.
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13
Turn out the dough onto the work surface.
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14
It isn't necessary to punch it down- it will deflate on it's own.
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15
Handle very gently at this point!
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16
Work the dough into a rectangle, folding long sides under to the middle, and pinch ends closed.
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17
Place in 9 X 5 greased loaf pan with seam down.
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18
Make sure dough touches all sides of the pan.
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19
Cover with plastic wrap and let rise again until the top of the loaf is nearly level with the top of the pan.
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20
Preheat oven to 350.
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21
Place a large pan on the bottom rack of the oven.
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22
Pour 3 cups boiling water into the large pan.
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23
When dough has risen, make several perpendicular slashes with a sharp knife across the top of the loaf.
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24
Brush the top with slightly beaten egg white and sprinkle oats (or sesame seeds) over the top of the loaf.
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25
Place loaf pan on the top shelf of the oven (over the pan of water).
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26
Bake 30- 40 minutes, until thermometer inserted into the loaf registers 195 degrees, and the top is golden brown.
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27
Remove from loaf pan immediately, and cool on rack.
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28
Note: for cinnamon/raison swirl bread, sprinkle cinnamon and raisons on the rectangle and roll into loaf shape before the second rising.
