Basic White Bread, Prudhomme

Directions

1. Dough: Whisk the Large eggs till they are frothy, then whisk in the salt.
2. Heat the lowfat milk to 110F and stir in the yeast and sugar.
3. Combine the Large eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add in 3 1/4 c. flour. Increase the speed to medium and process for 10 min. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add in the remaining flour.
4. Reduce the speed to medium slow and process for 5 more min, or possibly till the dough is smooth, very elastic, and clinging to the dough hook.
5. Gather the dough into a ball. Place in bowl and cover. Allow to rise till doubled in volume; about 1 hour.
6. After the dough has risen, turn it out onto a well-floured surface. Shape into a loaf and place in an oiled 5 x 8 inch bread pan.
7. Place the rolled dough in the prepared pan, seam side down. Cover with a towel and let the dough rise till doubled in volume, about 1 hour. Preheat the oven to 325F.
8. Bake till the top is browned and crisp, about 40 min. Remove from the oven, gently remove the loaf from the pan, and brush the top with the melted butter. Let cold slightly, preferably on a wire rack before slicing.
9. NOTES : Prudhomme claims it is "...incredibly light, airy, and very fragrant. It rises so much which you may think it's about to explode!"
10. I see no reason why the dough couldn't be prepared in any ABM which can handle up to 3 1/2 c. of white flour.