Honey White Bread
1/2 cup warm water (110 degrees)
2 packages dry yeast
1 tsp sugar
1 1/2 cups warm whole milk (110 degrees)
6 Tbsp unsalted butter, melted and cooled
1 1/2 Tbsp honey
2 extra-large egg yolks
5-6 cups flour
1 Tbsp kosher salt
1 egg white, lightly beaten
Place warm water in the bowl of an electric mixer fitted with a dough hook attachment. Add yeast and sugar; stir and allow them to dissolve for 5 minutes.
Add the milk, butter, and honey. Mix on medium speed until blended. Add the egg yolks, 3 cups of flour and the salt. Mix on low speed for about 5 minutes. With the mixer still on low speed, add 2 more cups of flour. Raise the speed to medium and slowly add just enough of the remaining flour so the dough doesn’t stick to the bowl. Knead on medium speed for about 8 minutes, adding flour as necessary.
Dump dough onto a floured surface and knead by hand for a minute, until the dough is smooth and elastic. Grease a bowl with butter, put the dough in the bowl, then turn it over so the top is lightly buttered. Cover the bowl with a damp towel and allow to rise for 1 hour, until doubled in volume.
Grease two 9×5 inch loaf pans with butter. Divide the dough in half, roll each half into a loaf shape and place each in a prepared pan. Cover again with the damp towel and allow to rise again for an hour, until doubled in volume.
Meanwhile, preheat oven to 350 degrees. When the dough is ready, brush the tops with egg white and bake for 40-45 minutes, until they sound hollow when tapped. Turn them out of the pans and cool completely on a wire rack before slicing.