This is an overnight recipe. I break this recipe into two portions so you can easy half it. I make one loaf for egg and grilled cheese sandwiches as well as french toast for hubby and I after the kids are off to school. The second half of the batch goes for brioche rolls.8 cups, divided into half
1/2 or more if you like cups of room temperature butter
1/2 or more if you like of sugar
6 eggs or less if you don't have on hand, room temperature as well
2 tbs yeast
6 tbs powdered milk
1 cup water or milk depending on what you like, I use water since I use powdered milk
Add 4 cups of flour, all the yeast, eggs, powdered milk if using, sugar and water or milk and mix. You will get a really wet dough, don't worry, this is supposed to look like thick pancake dough.
Set covered in a warm place to double. It has a lot of eggs and butter in it so it will probably take more than an hour, mine took a couple of hours.
If you have a stand mixer this will take a lot less effort, I don't use one but I like to play with dough.
Add the remaining 4 cups of flour and knead until you have a soft shinny dough. It will be really really sticky like this for a few minutes. Resist the urge to add more flour!
It will look like this after several minutes. I let this rise again overnight in the fridge covered w/ saran wrap, then took it out in the morning to come to room temperature.
After it's come to room temp, butter a bread pan. Shape the dough and place it in a warm place to double. Preheat your oven to 350.
Brush with egg wash. Bake in the oven until golden brown.