Add all ingredients for the dough in a standing mixer. With a dough hook attachment, mix dough. After blended raise the speed, and let the hook knead the dough for 3 additional minutes. Place dough in a greased bowl. Cover and refrigerate overnight.
Butter Block
Let the butter soften, but not to room temperature. Add flour and mix until incorporated. Cut a piece of parchment paper about half the size of a baking sheet. Spoon butter into one half of the paper. Shape it into a rectangle. Cover the butter with the other half of the paper and fold edges under to seal. Refrigerate until firm, but still pliable. Perform the “lock in”. Make the three folds, and refrigerate overnight.The next day, Cut the dough in half. Each half makes one loaf. Roll out one half of the dough. Cut in into 6 strip and roll them up. Place them roll side up in a parchment lined loaf pan. Repeat with other dough half, or wrap with plastic wrap and zip in a plastic bag and freeze. Let the dough rise in a warm place for about 2 hours. Brush with egg wash. bake in a 375 degree oven for 35-40 minutes. Cool on a wire rack.
