1. Warm the milk over the stove or in the microwave to 105-110F. Combine the milk, yeast, and sugar in the bowl of a stand mixer. Whisk together and let it sit until the yeast blooms. When the yeast creates bubbles that look a bit like beer foam, you’re ready to go (this takes about 5 minutes).
2a. Add 1 cup of flour and whisk well. Add the remaining flour and salt, and using the dough hook attachment, mix the dough on medium-low speed until the dough starts to come together.
2b. Add all of the eggs and continue to knead. When the eggs are incorporated, add 2 tablespoons of butter and knead until the butter is fully incorporated.
2c. Continue to add butter 2 tablespoons at a time, waiting until each portion is incorporated before adding the next. This technique gives the gluten a bit of extra time to develop and yields a light and flakey loaf despite the heavy weight of eggs and butter. It also allows you to reduce the time needed to rise.

The dough is done when you’ve added all the butter and the dough pulls away from the sides of the bowl AND holds up to the poke test. (Press the pad of your index finger into the dough. If the indent stays, keep kneading. If the indent starts to rebound back, you’re good to go.)
3. Cover the bowl with a towel or plastic wrap and place in a warm place to proof for 30 minutes. The dough may or may not double in size during this time. That’s fine.

Tip: The top of the refrigerator, inside the oven, TURNED OFF with the light on, or in the oven on the “proof” setting are all good options.

Meanwhile, line a 9”x5” loaf pan with parchment paper (or butter and flour the bottom, edges, and sides of the pan, very well). If you only have an 8”x4” pan, divide this recipe into two and use two pans, otherwise, you risk the loaf baking over the edges of the pan.
4. When the dough is proofed, sprinkle flour over your counter or work surface. I like to use Silpat mats because they’re much easier to clean dough off of than my counters!

Turn the dough onto the lightly floured surface and gently pull one outside edge up and over towards the middle of the loaf. Turn the loaf ¼ turn and repeat this process, pulling up from the same angle (i.e. always the top, or always the right side) and pushing the dough into the center of the loaf. You’ll need to do this about ½ – 2 full rotations to remove all the air bubbles from the dough.
5. Divide the dough into 8 equal pieces. Roll each piece into a ball and place it in one corner of the loaf pan. Roll a second ball of dough and fit it snugly next to the first ball. Repeat the process with the remaining pieces of dough, fitting them into the pan so that you have two pieces of dough side by side, with four rows of dough.

Cover the loaf with a towel and let rise for another 30 minutes.
6. Preheat the oven to 350F. Crack one large egg into a small dish, add 1 tbsp of water, and whisk with a fork. Brush the top of the dough with egg wash. Brushing the top of the dough is optional, but gives the dough its signature deep golden brown color during baking.
7. Bake for 20 minutes, or until the internal temperature of the loaf reaches 190F with an instant-read thermometer.

Let the bread cool completely before slicing.