This is not sandwich bread. It's so enriched with butter and goat's milk that it's probably best considered more a relative of pastry than of sourdough. But you've never had French toast as delicious as what you can make with this bread. Otherwise it's highest use is as toast, a single thick slice, that you use to hold up your fried eggs or pulled pork.
Ingredients to fill 2 Pullman pans:
4 oz unsalted butter
1 1/2 t active dry yeast
1 3/4 oz warm water
16 oz all purpose flour
12 oz warm goat milk (or full fat cow milk)
oil for pan
Dice the butter into 1/2-inch chunks and let it come up to room temperature.
Sprinkle the yeast into the warm water, stir, and set aside until it bubbles a bit on top.
In a large bowl, incorporate the flour, salt and sugar, and form a well in the center.
Add the warm milk to the yeast mixture, stir, and then add that to the flour bowl and mix. It will be very sticky. Add the butter and mix for another 3 minutes.
Cover the bowl and let sit for about 30 minutes. It doesn't matter much whether the dough grows or changes during this stage.
Flour your work surface and take the dough from the bowl with a scraper. Get some flour on your hands and punch down the dough by repeatedly making it flat, the folding, then flat again a few times. Separate the dough into 2 equal portions.
Oil the pullman pans and place half of the dough in each pan, filling each about 1/3 of the way to the top. Put the lids onto the pans. Let the dough rise in the pans until the dough has approximately doubled in volume, almost reaching the top of the pan, which will take 1 hour or more depending on the temperature.
Bake at 400F for 30 minutes. Then remove the lid from the pullman pan and bake another 15 minutes or so, until the top is browned and the internal temperature reads 200F. Take the loaves out of the pans and place on a rack to cool.
BONUS: Slice it and freeze it. You can pull out one slice at a time to toast.
Milk toast with meat balls, greens and yogurt sauce.
French toast with maple syrup and jam.