Step 1

Mix: Leaving out the butter, add the rest of the ingredients into the mixing bowl attached to a stand mixer. Make sure the yeast and salt don't touch. Using a dough hook attachment, mix on low speed until all the dry flour is incorporated.

Step 2

Add butter and beat: Next add all the butter and increase the speed to high until a smooth ball forms. The sides of the bowl should be clean and the dough should no longer be sticky.

Step 3

Windowpane test: Check the dough for proper gluten development using by stretching it between your fingers using the 'windowpane test'. You should be able to stretch it thin enough for the dough to be translucent without tearing.

Step 4

Bulk Fermentation: Take out the dough, form it into a loose ball, and put it into a large bowl. Proof in a warm, humid place until it doubles in volume (it took me about an hour). See Notes below on how to proof at home.

Step 5

Divide and shape, then bench rest: Divide the dough into 6 equal parts and roll them into even balls, making sure the surface is smooth. Dust the board and surface of dough balls with flour. Lightly cover so they don't dry out and let it rest for 15 minutes - called step is called bench rest.

Step 6

Final shaping: Dust your board with flour. Flip over the pre-shaped dough balls so the smooth surface is facing down. Roll each ball into a long oval shape then fold the bottom ⅓ up and the top ⅓ down to make a letter fold. Then roll up the dough and pinch the seam closed. See step by step photos in post for more details.

Step 7

Final proof: Line your pan with parchment paper. Add three rolled up dough balls into each loaf pan. Press down firmly to spread dough to corners. Proof until volume increases by 50%. About 30 to 45 minutes. Preheat your oven at this time to 338°F or 170°C.

Step 8

Bake: Bake at 338°F or 170°C for 25 minutes or until the tops are golden brown.