Honey White Bread

• 1/2 cup warm water (110 degrees)
• 2 packages dry yeast
• 1 tsp sugar
• 1-1/2 cups warm whole milk (110 degrees)
• 6 tbsp butter, melted
• 1-1/2 tbsp honey
• 2 extra-large egg yolks
• 3 cups bread flour (3 x 125g)
• 3-4 cups all purpose flour
• 1 tbsp kosher salt
• 1 egg white, lightly beaten

Put water in mixer bowl and attach a dough hook. Add yeast, sugar, then stir until dissolved. Allow yeast to activate by waiting 5 to 8 minutes.

Add milk, butter, and honey. Mix on medium speed until blended. Separate the egg yolks and egg whites, lightly beat the egg whites, then place the egg whites in a bowl and keep refrigerated until later. Add egg yolks, 3 cups bread flour, and salt. Mix on low speed for approx 5 min. Keep mixer on low, then add 2 cups all purpose flour. Turn mixer to medium speed then SLOWLY add just enough of the remaining flour so the dough doesn't stick to the bowl. It is not necessary to add all the flour if the dough isn't sticking. Knead on medium speed for approx 8 min, adding flour as necessary.

Remove dough from mixer bowl, and place onto a lightly floured surface. Knead by hand for a minute or so. The dough should be elastic and not easily torn when pulled. Grease a different bowl (or clean out the mixer bowl), place the dough inside then flip it over so the top is lightly greased/buttered. Cover bowl with a damp towel and allow it to rise between 72-80 degrees until doubled in size (approx 1 to 2 hours).

Butter two 9 x 5 in loaf pans. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with a damp towel and allow to raise again for an hour until doubled in volume. If you only want to make one loaf at this point, shape the other half as desired, wrap and place in the freezer for later.

Preheat over to 350 degrees. When the dough has doubled in volume, brush the tops with the lightly beaten egg whites from before, and bake the breads for 35 to 45 min, until they sound hollow when tapped. Take the loaves out of the pans and place on a wire rack. Wait until the bread has completely cooled before slicing.