DIRECTIONS

1. Measure all ingredients and set aside.
2. Dissolve yeast in warm milk and pour into bowl of heavy mixer.
3. Add 1 beaten egg and 1 cup (250 ml) flour.
4. Mix just until combined.
5. Sprinkle with another cup (250 ml) flour.
6. Set aside to rise, uncovered, for about 30 minutes.
7. Surface will show cracks.
8. Add sugar, salt, 4 beaten eggs and one more cup (250 ml) of flour.
9. Mix on low speed using a dough hook until dough comes together.
10. Slowly add remaining ½ cup (125 ml) flour.
11. Gradually beat in butter until completely absorbed and dough is smooth.
12. Increase speed to medium and mix for 10 minutes longer.
13. Dough will be very soft and smooth.
14. Place in a lightly buttered bowl, turning to butter all over.
15. Cover with plastic wrap and set in a warm, draft-free place until doubled in bulk, about 1½ - 2 hours.
16. Meanwhile, sauté shallots in 1 tbsp (15 ml) butter until soft and slightly caramelized. Cool.
17. When dough has risen, lightly punch down dough and sprinkle cooked shallots, crumbled goat’s cheese and basil.
18. Knead a few times to incorporate; let it rest for another 20 minutes.
19. Shape dough into desired loaf and place on parchment lined baking sheet seam side down.
20. Let rest another 5-10 minutes on baking sheet.
21. Slash top and brush with egg wash.
22. Sprinkle with fl akes of sea salt.
23. Bake loaf in oven until browned and bread tests 200 F (90 C) with a thermometer in the centre, about 30 to 40 minutes.
24. If loaf appears to be getting too dark, reduce oven temperature to 350 F (180 C) and tent bread lightly with foil.