start by activating the yeast with warm milk (100 - 110°F)
make sure the milk is not too hot as it can kill the yeast
this addition of sugar is to feed and make the yeast more active
let sit for 5 - 10 minutes or until foamy (active)
use room temperature egg
beat lightly then weigh it into the activated yeast
keep the rest to be used as egg wash later
mix then set aside
let's make the dry mixture
mix then make a well on the center
add the yeast mixture
mix until it forms a ball
it is very wet but the butter will soon be absorbed
if it is easier, you can use hand to mix the butter in
cover with plastic or damp towel and let sit for 20 minutes
it is time to do our first fold
flour the dough scraper to prevent sticking
again, we can use our hand here
fold it for about 10 times
because we did not knead the dough, we want to stretch and fold to help developing the gluten
developed gluten gives bread its unique texture and structure
cover and let sit for another 20 minutes
let's do another 10 fold
after this final fold, we need to rest it for 30 more minutes
this longer fermentation allows the dough to develop both gluten and flavor
flour the surface to prevent sticking
divide the dough into 3 equal parts
round each dough then let them sit for 15 minutes with a cover to prevent drying
this 15 minutes "bench rest" allows the dough to relax
after resting, it will simply be easier to shape
flatten it out
roll it tight
pinch to seal
transfer into 9" x 6" loaf pan
cover and let sit for 40 minutes
brush with the leftover egg from earlier
cut along the center
insert cold butter chunks into the center
sprinkle with some granulated sugar
let cool completely on a cooling rack
run a spatula along the side then remove from the pan
hope you enjoy this super-soft no-knead bread