3 - 3 1/4 c.all-purpose flour
2 1/4 tsp. instant yeast (or 1 package)
1/4 c. sugar
2 large eggs + 1 egg separated (reserve egg white for egg wash)
4 tbsp. butter, melted (1/2 stick)
1/2 c. + 1 tbsp. warm water
Take 1/2 c. of warm water and add yeast and 1 tsp. of sugar and allow to rest for a few minutes. In a medium bowl whisk together 3 cups of flour, sugar and salt and set aside. In the bowl of a standing mixer, mix together the water and yeast mixture, 2 eggs, egg yolk, and melted butter. Add the flour mixture using the dough hook on low speed until a ball of dough forms, roughly 5 minutes. If necessary add up to another 1/4 c. of flour 1 tbsp. at a time. In a small bowl whisk the remaining egg white and 1 tbsp. water together for the egg wash, cover and refrigerate for use later. Remove the dough from the mixer and place in a large lightly oiled bowl, turning the dough to coat with the oil and cover with plastic wrap. Allow to rise 2 hours. Press gently to deflate, recover and allow to rise another 1 hour.
Adjust the oven rack to the lower-middle position and heat the oven to 375 degrees. Brush the entire loaf with the remaining egg wash. Bake the loaf about 20 minutes or until golden brown and a thermometer inserted into the side of the loaf reads about 175 degrees. Let cool completely before slicing.