Emily Laurae

2 Mix together the warm water, sugar and yeast together in your stand mixer’s mixing bowl. Let this mixture rest undisturbed for 5-10 minutes until you start to see bubbles start to form on the surface.
4 Add your flour and eggs to the active yeast mixture using the paddle attachment. After one minute of mixing on medium speed, the ingredients should be well combined. At this point, switch to using the dough hook attachment and knead for 6-8 minutes before adding salt and butter one tablespoon at a time. Continue kneading with the dough hook for another 5-8 minutes until the dough looks smooth and glossy and you notice that the dough is not sticking to the sides of the bowl. This means that your dough has been well developed and we can stop mixing. If your dough is looking wet after adding the butter, never fear! It needs to strengthen, and mixing on medium high speed will help the gluten strands to develop as you hear the dough slapping the sides of the mixing bowl. 
31 Place the dough in an oiled bowl and allow to proof for 1.5 to 2 hours covered in plastic wrap. You’re looking for the dough to have about doubled in size before moving on to the next step. If your kitchen tends to run quite cold, try to find a warm spot to leave the dough for this resting period. Then, remove the plastic wrap, and degas the dough by punching it down before recovering and placing it in the fridge overnight. This overnight rest of about 8 hours is essential in order to develop flavor as the dough continues to ferment slowly within low temperatures.
32 After the dough has rested overnight – it’s time to start shaping! Divide your dough using a sharp knife or a bench scraper into 3 even pieces (about 320g each). Gently degas each piece by pressing on top of the ball with the heel of your hand before forming into a tight boule. Place 3 boules into your sprayed/greased 9x4 loaf pan. I used a pullman pan for this recipe to create those crisp, 90 degree edges. Cover with a clean cloth and set in a warm, draft-free environment until doubled in size, about 1.5 to 2 hours.
33 Gently brush both proofed loaf with egg wash and bake at 330°F for about 45 minutes or until the internal temperature of your loaves reach 190°F. Cover the top of the bread with aluminum foil if you notice it browning too quickly as it bakes - I usually check around 30 minutes to see the coloring. Once baked, immediately remove the loaf from it’s pan to prevent a soggy bread bottom and allow the loaf to cool on a cooling rack.