Attach the dough hook to your stand mixer. Add all the ingredients except the butter. Mix on low until there's no more dry flour. Then add the butter and beat on high speed until the dough forms into a ball and the surface is smooth and glossy. Check for proper gluten development using the window pane test.

Form the dough into a smooth round ball and place it in a proofing container coated with oil. Proof until doubled in size in a warm, humid environment.

On a well-floured surface, divide the dough into 6 even pieces and roll each into a ball. Loosely cover and let it rest for 15 minutes.

Roll each ball into an oval shape. Flip it over so the surface is on the bottom and do a letter fold (2 folds). Then roll it up to form a spiral and pinch the seam closed. Place three spirals in each 1 lb loaf pan.

Proof in a warm humid place until doubled in size or about 1 cm below the rim of the loaf pan. Preheat your oven to 356? F.

Bake at 356? F for 25 minutes or until golden brown crust. For a shiny crust, brush an egg wash on the crust immediately after removing from the oven.