• Begin by gathering the ingredients so you have everything close at hand on the counter or table.

Prepare the Dough

• In a large mixing bowl, combine 1 cup sourdough starter (fed and active), 1/2 cup warm water, and 1/2 cup butter. Mix together with a hand beater or by electric dough hook. Add to this, 1/4 cup granulated sugar, 2 tablespoons dry milk powder, 1 teaspoon instant yeast, and 1 teaspoon kosher salt. Beat 3 large eggsinto the mixture. Mix well.
  1 cup sourdough starter, 1/2 cup warm water, 1/2 cup butter, 1/4 cup granulated sugar, 2 tablespoons dry milk powder, 1 teaspoon instant yeast, 1 teaspoon kosher salt, 3 large eggs
• Add in 2 cups all-purpose flour to the sourdough mixture, gradually adding enough of the remaining 1 1/4 cups all-purpose flour to make a soft dough. Continuing kneading for 6-8 minutes until dough is smooth and elastic.
  3 1/4 cups all-purpose flour
• Alternately, you may knead the dough by hand on a lightly floured surface.
• The dough will be sticky at this point. Place in a greased bowl and cover with plastic wrap. Allow to set out at room temperature for 2 hours, then refrigerate overnight.

Form the Loaf

• The next day, remove dough from refrigerator and divide the dough into 8 balls. If desired, you may weigh the dough to get the exact size balls, or measure by eye and feel, which is how I do it. Form balls by stretching dough to the bottom and pinching the ends together. Then roll with hands cupped, lightly dusted in flour to form a nice ball.
• Place in the prepared loaf pan, two balls per row, gently squeezing for them to fit. Cover with a towel or plastic wrap and allow dough to rise till almost double and feels puffy. This may take 2-3 hours, depending on the temperature of your kitchen.

Prepare to Bake

• Toward the end of the rising time, preheat oven to 350℉, allowing the oven to heat for at least 20 minutes.
• When dough has doubled, prepare egg wash by whisking together in a small bowl 1 medium egg + 2 tablespoons water. Gently brush egg wash over the tops of the rolls to cover. Don’t worry if it seeps down the sides of the pan. Sprinkle top with 2 tablespoons Swedish Pearl Sugar, if desired.
  1 medium egg + 2 tablespoons water, 2 tablespoons Swedish Pearl Sugar
• Bake in preheated oven for 35-40 minutes until top is a deep golden brown and the center is lightly browned. Remove from pan and allow bread to cool completely on a wire rack before slicing.
• Slice cooled loaf on a cutting board with a serrated bread knife. Serve bread with butter on your dinner table, or toast it for breakfast to go with honey or jam. Another option is to use it to make French Toast, which is fabulous! Makes 1 extra-large loaf.