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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Heat the milk with the butter in small sauce pan just until the butter melts. Remove from heat and add to the bowl of a standing mixer fitted with a dough hook. When the milk is warm (not hot) add the yeast and sugar (or honey). Stir gently to dissolve yeast, and let stand for 3 minutes. If the yeast is active, it will foam. Turn mixer on low and gradually add the flour. When the flour is incorporated increase the speed to medium, add the salt and 1 egg white. Mix about 10 minutes, stopping occasionally to scrape down the sides (if necessary) and remove the dough from the hook, until the dough is no longer sticky. Turn the dough onto a work surface and knead it (folding dough over and pushing away) for about a minute, or until it stretches without breaking. Form the dough into a ball and place into an oiled bowl, turning to coat the entire dough ball with oil. Cover with plastic wrap, or a damp towel and let rise in a warm place (over a pilot light, or in a sunny spot, etc.) until doubled in size- 45 to 60 minutes. When two fingers are pressed into the dough ball, and the indentations remain after removing fingers- it's ready. Turn out the dough onto the work surface. It isn't necessary to punch it down- it will deflate on it's own. Handle very gently at this point! Work the dough into a rectangle, folding long sides under to the middle, and pinch ends closed. Place in 9 X 5 greased loaf pan with seam down. Make sure dough touches all sides of the pan. Cover with plastic wrap and let rise again until the top of the loaf is nearly level with the top of the pan. Preheat oven to 350. Place a large pan on the bottom rack of the oven. Pour 3 cups boiling water into the large pan. When dough has risen, make several perpendicular slashes with a sharp knife across the top of the loaf. Brush the top with slightly beaten egg white and sprinkle oats (or sesame seeds) over the top of the loaf. Place loaf pan on the top shelf of the oven (over the pan of water). Bake 30- 40 minu