In a small bowl or 2-cup measuring cup, combine the warm water, warmed milk, yeast and sugar. Let stand until bubbly, about 5 minutes.
In a large bowl, whisk together the bread flour, all purpose flour and salt. Add the butter. Using your finger tips, rub the butter in to the flour mixture, making even crumbs.
Add the yeast mixture and the beaten egg to the bowl and using a dough scraper or silicone spatula, stir until a moist, sticky dough forms.
Using a silicone bowl scraper, scrape the dough on to a very lightly floured counter or work surface. At this point the dough is very moist and sticky and not really able to be kneaded as you traditionally would.
You will be tempted to dust with flour resist the urge to start. Instead of traditionally kneading, use your dough scraper or silicone spatula to scoop up the dough and then slam it back on the counter. (Don’t just drop it, slam it. It’s therapeutic
Use your scraper to turn it over a few times on the counter, then pick it up and slam it again. Repeat this slaming/turning action for a couple of minutes.
You should find that it is a sticking to the counter a little less. If you feel it isn’t progressing after a couple of minutes (is still super sticky), very lightly dust the counter with flour and turn the dough over it to flour very lightly (Not too much flour.
Just a dusting). Continue doing the slam and turn action for several more minutes. At some point, after about 5 minutes or so of this routine, your dough should stop sticking to the counter.
Though it will still be a quite moist dough, you should be able to form it into a ball. *If your dough is still sticking after 5-7 minutes of working it, dust with a tiny bit more flour, as needed, until it is no longer sticking, but is still nice and moist.
Shape dough into a ball and place into a greased bowl. Cover with plastic wrap and let rise until doubled, 1-2 hours. Note that this dough is a bit of a slow-riser. Allow it to rise until doubled, no matter how long that takes.
Line a large baking sheet with parchment paper and set aside.
Continued on next page (page 3)
