METHOD: STRAIGHT DOUGH MIXING METHOD

Mix:
In a small measuring cup, add 4 ounces of water from the recipe. Heat in the microwave until it reaches a temperature of 110f degrees, sprinkle in the active dry yeast, and add 1 tsp. of the sugar. Stir to dissolve - wait 5 minutes.
Using a KitchenAid Mixer, add the above yeast slurry to the mixing bowl.
Add the remaining cool water and milk. Add the bread flour, salt, sugar and whole egg. Using a the dough hook attachment, knead for 3 minutes on low speed then add softened butter. Then mix for 15 minutes on low speed.
Fermentation:
Place in a lightly oiled bowl, cover with plastic wrap and allow to ferment for 60 minutes until doubled in size.
Punch:
Punch down the dough.
Scale & Round:
Scale into 8 ounce rounds and allow to rest covered for 15 minutes.
Shape & Panning:
Mold into tight smooth rounds and place 2 rounds into greased loaf pans for proofing.
Proof:
From 45 minutes to 1 hour covered with plastic wrap at room temperature.
Bake:
Preheat oven to 400°F. Place loaf pans in oven and bake for 30 minutes. The loaf should be golden brown on top and bottom of loaf and sound hollow when thumped!
Cool:
Remove bread from pans and place on metal racks to cool. Allow to cool to room temperature.
Store:
At room temperature, or freeze. Thaw and reheat.