1. Take out eggs and butter a few hours before starting to bring them to room temperature. Prepare all other ingredients.

2. In the bowl of an electric mixer with a paddle attachment, mix together 1 cup flour (130g), yeast, sugar, salt, and warm water. Mix on medium speed for a couple of minutes until well combined.

3. Add in 1 egg at a time, ensuring each egg is fully incorporated before adding the next.

4. Set the mixer to low and add 2 cups of flour (260g), ¼ cup at a time, mixing until well combined.

5. Cut the softened butter into small cubes. With the mixer on medium, add the butter in 6 separate batches, incorporating each before adding more.

6. Set the mixer to low and add the remaining 1¾ cups flour (230g), ¼ cup at a time, until the dough is well combined. The dough will be very sticky.

7. Scrape down the bowl, cover, and let proof at room temperature (70°F/21°C) for 3 hours until doubled in size.

8. Punch down the dough, cover, and refrigerate overnight until 3 hours before baking.

Day 2:

1. Remove dough from the refrigerator and divide it into two equal pieces. Shape each piece on a lightly floured surface and place into a 9″ x 5″ loaf pan.

2. Cover with plastic wrap and let proof at room temperature for 2½ to 3 hours until doubled in size.

3. Preheat oven to 350°F/180°C.

4. Bake in the center of the oven for 37-40 minutes. Tent with foil if the crust darkens too quickly.

5. Mix sugar and water until sugar is dissolved. Immediately brush the bread with the sugar water after baking.

6. Let the bread cool in the pan for 5 minutes before transferring to a wire rack.

7. Once completely cooled, store in an airtight container or zip-lock bag.