• In the bowl of a kitchen aid stand mixer, add the flour, sugar, salt, milk powder, nutmeg and yeast. Use the dough hook to give the dry ingredients a quick mix to incorporate.

  Note: If using active yeast bloom it first in the warm water. Sprinkle the yeast into the water with a pinch of sugar and let sit for 5 - 10 minutes until it starts to appear foamy.
• Pour in the milk, water, vanilla extract and butter. Turn on the mixer on low speed - level 1 on my mixer. Mix until the dough starts to come together.
• Increase the mixer speed (Speed 3 to 4 or 5 at most) and continue kneading the dough until it is smooth and passes the windowpane test. Usually 10 to 12 minutes.

  Note: Windowpane test: Take a piece of the dough, and use both hands to gently stretch the dough until you can see the light through it. Be sure not to stretch too strong.
• Once the dough passes the windowpane test, transfer it to a lightly greased medium to large mixing bowl. Cover the bowl tightly with plastic wrap. May drape a clean kitchen towel over the bowl as well. Place the bowl in a draft free spot and let it ferment for 45 minutes up to 1 hour until it doubles in size.

  Note: Covering with plastic wrap prevents the top of the dough from having dry patches/scabs.
• Once the dough has doubled in size, transfer it to a clean work surface. Use the palm of your hands to press out gas/air bubbles. Reshape the dough. Press into a rectangular shape - roughly about 6 inches by 8 inches. Form a log by overlapping the the shortest sides. (i.e. work with the 6 inch as the width).

  Cover with the kitchen towel and allow to rest for 10 to 15 minutes - this relaxes the gluten and helps with the final shaping.
• Spray the inside of a 9 inches or 10 inches loaf pan with non stick spray.

  Note: I used a 10 inch pan. You may also use a pullman pan. This pan uses a cover to flatten the top of the bread - you will however need an 11 to 12 inch pullman pan.
• Prepare an egg wash. Briskly whisk the egg in a small bowl until it is thoroughly mixed.
• Make the final shape of the dough. Place the dough seam side up on the work surface. Using the palm of your hands, gently flatten the log shaped dough into a rectangular shape. Roughly 8 inches by 4 inches.
• To form the final log, take the top half of the longer side of the dough and fold it half way over the rectangle. Place your thumb at the edge of where the seam formed, starting from one the left or right corner of the log. While working your thumb across the length of the dough and rolling the folded top over to meet the unfolded edge, press the edges to seal.
• Once the dough looks like a log, place the seamed side down on the work surface. Gently roll the log back and forth to smooth out the seam.

  Note: the finished dough should be no more than 8 inches in length and 4 inches in width. The dough will expand wihile in final proof. Shape the dough so that when placed in the pan it has room to expand - about 1/2 to 3/4 inches space.
• Place the log, seam side down in the loaf pan. Use a pastry brush to lightly brush the top of the loaf with the egg wash. Cover with the kitchen towel and allow to proof for 35 to 45 minutes until it fills up the pan.

  Note: This final proof may take up to one hour depending on the temperature in the kitchen. Warmer kitchen will case the rise to occur faster.

Pre-heat the oven 350F/177C degrees

• Once the dough has risen to fill the pan, egg wash the top again. Place the loaf pan on a sheet pan for easy transfer to and from the oven. Bake the loaf for 35 to 40 minutes until it is nice and golden brown.
• Remove the bread from the oven. Place the pan on its side and gently shuffle the loaf onto a cooling rack. To check for doneness, gently tap the bottom of the loaf. It should sound hollow. Alternatively, use a digital thermometer to test the center of the dough - 190F/88C to 200F/93C means its ready.
• Cool the dough completely, before slicing. Enjoy.

  Storage: Left over bread can be stored in plastic wrap for up to three days at room temperature. To keep for longer, freeze.