Ingredients
1 package dry yeast
1/4 c. warm milk
1 Tb. sugar
2 eggs, lightly beaten
2 c. AP flour
1 tsp. salt
1/2 c. (1 stick) frozen butter, cut into 8 pieces
For glaze: 1 egg, 1 Tb. milk
Preparation
Bloom yeast in milk and sugar for 5 minutes or until frothy and yeasty-smelling.
In food processor, combine flour, salt, and butter. Process until butter is cut into flour, approximately 20 seconds. Add yeast mixture and mix until just combined, 5 seconds. Add eggs and process until ball of dough forms on the blades.
Turn out on lightly floured board and knead until smooth, 1-2 minutes. Place in greased bowl, turning to coat all sides. Cover and rise until doubled in size, 1-2 hours.
Punch down dough, knead a few times, and shape into a loaf. Place in a buttered 5 c. loaf pan, cover, and rise until doubled in size again, about 1 hour.
Preheat oven to 350. Combine beaten egg and milk to form glaze, brush on top of loaf. Bake bread 35-40 minutes, until springy and golden brown.
