Place bowl in Stand Mixer. Attach Sifter + Scale Attachment to Stand Mixer hub and power on the scale. Release the ingredient chute into the bowl.

Measure 400g of bread flour in the hopper of the Sifter + Scale and turn the mixer on speed 1 to sift flour into the bowl.

Zero the scale, then add the 12g instant yeast, 50g granulated sugar, and 2g of salt to the Sifter + Scale and allow to sift into the bowl as well.

Detach attachment and attach Dough Hook Accessory.

Turn the mixer to speed 1 and add milk and three eggs. Mix for 1 minute and stop to scrape sides if necessary to incorporate all dry ingredients.

Turn mixer to speed 2 and knead for 9 minutes. Dough will be soft and sticky.

At 9 minutes, continue kneading, adding softened butter 1 tablespoon at a time, allowing each tablespoon to incorporate before adding the next tablespoon.

When all butter is added, continue kneading dough on speed 2 for an additional 8 minutes. Dough will be stretchy and sticky.

Scrape dough into a greased bowl and cover with plastic wrap, allow to rise at room temperature for 1 hour.

Gently punch down dough, shape into a ball, and re-cover bowl. Refrigerate for at least 8 hours to allow flavors to develop. Dough will be easier to handle for braiding when chilled.

After chilling, remove from the refrigerator and punch down.

On a clean lightly greased surface, divide dough into three equal portions. Lightly grease hands and roll and squeeze each portion into a 10-12-inch log. Pinch 3 ends together and braid, pinching other ends together and tucking under to form a neat loaf.

Let proof at room temperature until doubled in size, 2-3 hours. Towards the end of proofing, preheat the oven to 400°F/200°C. Beat remaining egg and brush loaf with egg wash. Bake for 30-35 minutes or until the internal temperature is at least 190°F/88°C.