Makes two loaves
1/2 c. warm water (110-120 degrees)
1 package dried yeast
3 tbsp. sugar
6 extra-large eggs, at room temperature (I've used large just fine)
4 1/2 unbleached flour (I use King Arthur All-Purpose)
2 tsp. kosher salt
1/2 lb. (2 sticks) unsalted butter,at room temperature
1 egg mixed with 1 tbsp. milk, for egg wash (on second day)
Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for one minute, until well mixed. With the mixer on low speed, add 2 c. of flour and the salt, ad mix for 5 minutes. With the mixer still on low, add two ore cups of flour and mix for five more minutes. Still on low speed, add the soft butter in chunks and mix for two minutes, scraping down the beater, until well blended. With the mixer still running, sprinkle in the remaining 1/4 c. flour. Switch the paddle attachment to a dough hook and mix on low speed for two minutes. Scrap the dough into a large buttered bowl and cover with plastic wrap. Refrigerate over night.
The next day, allow the dough to sit at room temperature for one hour. Grease two 8 1/2X 4 1/2X 2 1/2" loaf pans (regular bread pans). Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6x8" rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf, seam side down, into a greased pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2 1/2 hours.
Preheat the oven to 375 degrees. When the loaves have risen, brush the top of each with the egg wash and bake for 45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.