Instructions: Dough: Whisk the eggs until they are frothy, then whisk in the salt.

Heat the milk to 110F and stir in the yeast and sugar.

Combine the eggs and the bean liquid in the bowl of a mixer. Stir briefly to combine, then with the mixer set on slow, gradually add 3 1/4 cups flour. Increase the speed to medium and process for 10 minutes. The dough should cling to the dough hook and be fairly elastic. If the dough is soft and sticky, add the remaining flour.

Reduce the speed to medium slow and process for 5 more minutes, or until the dough is smooth, very elastic, and clinging to the dough hook.

Gather the dough into a ball. Place in bowl and cover. Allow to rise until doubled in volume; about 1 hour.

After the dough has risen, turn it out onto a well-floured surface. Shape into a loaf and place in an oiled 5 x 8 inch bread pan.

Place the rolled dough in the prepared pan, seam side down. Cover with a towel and let the dough rise until doubled in volume, about 1 hour. Preheat the oven to 325F.

Bake until the top is browned and crisp, about 40 minutes. Remove from the oven, gently remove the loaf from the pan, and brush the top with the melted butter. Let cool slightly, preferably on a wire rack before slicing.

NOTES : Prudhomme claims it is "...incredibly light, airy, and very fragrant. It rises so much that you may think its about to explode!"

I see no reason why the dough couldnt be prepared in any ABM that can handle up to 3 1/2 cups of white flour.

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