Day One: Making the Dough

1. Activate the Yeast

   • In a large mixing bowl, whisk together warm milk, yeast, and honey.
   • Let sit for 10 minutes until foamy.

2. Mix the Dough

   • Add eggs and vanilla, whisking to combine.
   • Add sugar, flour, and salt, mixing until a rough dough forms.

3. Knead & Incorporate Butter

   • Knead with a dough hook on medium speed (3-5 minutes) until smooth.
   • Gradually add softened butter in four portions, kneading after each addition.
   • Continue kneading until dough is elastic, slightly sticky, and pulls away from the bowl.

4. First Rise (Bulk Fermentation)

   • Transfer dough to a greased bowl, cover, and let rise at room temperature for 1 hour, or until doubled.

5. Chill Overnight

   • Gently deflate the dough, reshape into a ball, and cover tightly.
   • Refrigerate for at least 8 hours (or up to 24 hours).

Day Two: Shaping & Baking

6. Prepare Loaf Pans

   • Butter and flour two 8.5 x 4-inch loaf pans.

7. Divide & Shape the Dough

   • Turn chilled dough onto a floured surface.
   • Divide into two equal portions for two loaves.

8. Choose Your Shape:

   • Nantaise Method: Divide each portion into 8 balls, arrange in a zig-zag pattern in the pan.
   • Braided Loaf: Divide into 3 ropes, braid, then tuck ends under.
   • Traditional Loaf: Shape into a rectangle and place seam-side down.

9. Final Proof (Second Rise)

   • Cover and let rise at room temperature for 1.5-2 hours, until almost doubled.

10. Egg Wash & Bake

• Preheat oven to 325°F (163°C).
• Brush tops with egg wash for a golden crust.
• Bake for 35-45 minutes, until golden and internal temperature reaches 190°F (88°C).

11. Cool & Serve

• Let cool for 5 minutes in the pan, then transfer to a wire rack.
• Cool completely before slicing for best texture.