2 tbs lukewarm water
2 tsp dry yeast (or 2 1/2 tsp active dry yeast)
4 cup/500g all-purpose flour
3/4 cup warm milk
1 1/2 tsp salt
2 large eggs
1 1/2 tsp sugar + 3/4 tsp vanilla extract
1/2 cup unsalted butter, softened
Glaze:
1 large egg, well-beaten
1 1/2 tbs unsalted butter, melted
1. Place the lukewarm water in a measuring cup, sprinkle with the yeast, set aside for 10 minutes (you may want to add a little bit of sugar to help the yeast develop).
2. Place the flour in the bowl of a standing mixer (with a dough hook). Add the yeast mixture + warm milk + salt + eggs + vanilla sugar. Mix the dough at low speed until it is smooth (about 10 minutes).
3. In a small bowl, combine the butter and sugar, stirring steadily until the mixture is smooth and pale yellow.
4. Add gradually (3) into (2).
5. Form the dough into a ball, set in an oiled bowl covered with a damp kitchen towel. Let it rise to double (about 2 hours, depending on the temperature).
6. Punch the dough down, and cover again with plastic wrap and refrigerate overnight.
7. The next day, let the dough stand in the bowl at room temperature for at least 1 hour.
8. Divide the dough into 4 equal portions, and form each into a ball (about 10cm wide).
9. Place 2 balls in each of 2 buttered 20x10cm loaf pan, 1 ball at each end of the pan.
10. Cover and let rise to the rim of the pan.
11. Lightly brush the surface of the dough with the beaten egg.
12. Preheat the oven to 350F. Bake 40-45 minutes.
13. Just after the bread comes out of the oven, brush the surface with the melted butter.
14. Place on a wire rack and cool for 1 hour.
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