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1
In a small saucepan, heat the milk with butter over low heat 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
Proof the yeast by adding it to the warm milk and butter.
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4
Add the sugar and stir gently to dissolve.
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5
Let stand 3 minutes until foam appears.
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6
This indicates the yeast is active.
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7
Turn mixer on low and gradually add the flour.
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8
When the dough starts to come together, increase the speed to medium and add the salt and 1 egg white.
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9
Stop the machine periodically to scrape the dough off the hook.
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10
Mix until the dough is no longer sticky, about 10 minutes.
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11
Turn the dough onto the work surface and knead for a minute or so by hand.
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12
Knead by folding the dough over itself and pushing out with the heel of your hands, not down.
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13
Rotate the dough and repeat.
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14
The dough is properly kneaded when you can pull it and it stretches without breaking.
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15
Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil.
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16
Cover with plastic wrap or a damp towel and let rise over a gas pilot light on the stovetop or in another warm place until doubled in size, about 45 minutes.
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17
Test the dough by pressing 2 fingers into it.
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18
If indents remain, the dough is adequately risen.
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19
Once the dough is doubled and domed, turn it out onto the counter.
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20
The act of turning out the dough naturally deflates the gas, so there is no need to aggressively punch it down.
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21
Handle the dough gently, overworking the gluten at this point will produce a dense loaf that is difficult to shape.
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22
*To form a loaf, pat the dough into a rectangle, fold the long sides to the middle then fold under the ends.
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23
Pinch the seams closed and place in a greased 9 by 5-inch loaf pan, seam side down.
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24
Make sure the dough touches all sides of the pan.
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25
Cover with plastic wrap and let rise a second time for 20 minutes or until the top of the dough is nearly level with the top of the loaf pan.
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26
Preheat oven to 350 degrees F, place a large pan on the bottom rack of the oven.
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27
Bring 3 cups water to a boil on the stove.
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28
Pour the hot water into the preheated pan to create a steam bath for the bread.
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29
This will make a crisp crust.
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30
Slash dough down the middle of the loaf with a sharp knife to allow the steam to escape during baking.
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31
Brush the top with remaining beaten egg white and sprinkle with sesame seeds.
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32
Bake the bread for 30 to 40 minutes until crust is golden and internal temperature reads 195 degrees F when checked with an instant read thermometer.
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33
The bottom of the loaf should sound hollow when tapped.
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34
Immediately remove the bread from the pan and cool completely on a rack.
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35
* Variation: To make Cinnamon-Raisin Swirl Bread: after the first rise, press the dough out to a rectangle, sprinkle surface with cinnamon and raisins to cover.
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36
Roll up like a jellyroll, pinch the seams closed and continue as directed in the recipe.
