Modes

Ingredients

• 4 1/3 cups (20 ounces) unbleached bread flour
• 2 teaspoons Kosher salt
• 3 Tablespoons sugar
• 2 teaspoons Instant yeast
• 1 large egg
• 1/4 cup (2 ounces) unsalted butter
• 1 1/2 cups whole milk or buttermilk

Instructions

Mix the Dry Ingredients

In a large mixing bowl or the bowl of a stand mixer, combine the bread flour, Kosher salt, sugar, and instant yeast.

Add the Wet Ingredients

Add the egg, butter, and milk (or buttermilk) to the dry ingredients. Mix using a spatula or large spoon, or with the paddle attachment of a stand mixer, until there are no visible dry patches.

Knead the Dough

By hand: Turn the dough out onto a clean surface and knead for 6–8 minutes, until the dough is smooth and tacky, but no longer sticky. If needed, adjust by adding a little more milk or flour.

With a stand mixer: Switch to the dough hook and knead on medium-low speed for 5–6 minutes.

First Rise

Lightly mist a clean bowl with cooking oil. Transfer the dough to the bowl and cover with plastic wrap or a flour sack towel. Place the bowl in a Wolf oven on proof mode at 90°F and let rise until doubled in size, about 1 hour.

Shape the Loaves

Once risen, turn the dough out and divide in half. Gently press and stretch each portion into an 8x8-inch square. Roll each piece into a tight log. Place seam side down into two 5x9-inch loaf pans that have been sprayed with cooking spray.

Second Rise

Lightly mist the tops of the loaves with cooking spray and cover loosely. Return to the oven on proof mode for about 1 hour, or until at least doubled in size.

Prepare to Bake

Preheat the Wolf oven to bake mode at 350°F, with the rack positioned in the center and no pan above.

Optional Topping

Just before baking, brush the tops of the loaves with egg wash, milk, or water. You may also sprinkle seeds or spices for garnish.

Bake

Bake the loaves for 35–45 minutes, until the internal temperature reaches 190°F.

Cooling

Remove from the oven and let cool in the pans for 10 minutes. Then release the loaves onto cooling racks and let cool for at least 30 minutes before slicing. Allow to fully cool for 2 hours before storing.