Makes 2 large loaves.
I like to make 1 large loaf and 4 mini loaves. Click here are the mini pans I like.
Ingredients:
3 cups warm water
5 teaspoons yeast
1 tablespoon honey
1 tablespoon salt
2 eggs
8-9 cups flour
Add yeast to the bowl of a mixer. Add warm water over the top. Drizzle in the honey. Add salt and eggs and mix using the dough hook. Add flour one cup at a time. Once you reach 8 cups, knead for one minute. Check the stickiness of the dough. If it is sticky, add 1/4 cup more flour and knead for another minute. Repeat this step until the dough is tacky. Knead for 5 more minutes on medium low speed. Dump the dough onto a floured surface and knead again just for a minute until a smooth ball forms. I used some butter on my hands to help with it sticking. Place the dough in a buttered bowl and cover with plastic. Let it rise to double.
Divide the dough in half for regular sized loaves. I did one regular loaf, and then divided the other half into 4 for mini loaves. Butter the loaf pans and line the bottoms with parchment. Roll the dough and tuck in the ends. Place the dough in the pans seam side down. Cover and let rise until they are domed and fluffy.
Heat the oven to 350 degrees. Prepare an egg wash by whisking one egg with a splash of milk. Brush the tops of the loaves with the egg wash. Bake for 20 minutes for the small loaves and 25-30 for the large loaves. Cool completely before slicing.
