1. Cut the butter into about 16 pieces and set aside.

 

2. In the mixing bowl of a stand mixer, add the water, 2 teaspoons of the sugar and the yeast. Allow to sit for about 5 minutes to proof.

 

3. Add the rest of the sugar, the vanilla, the eggs, the milk and the cream. Give it a good stir with a whisk. Then, add flour, almond meal and salt and stir by hand to moisten slightly (this will help you avoid a big puff of dusty flour when you start mixing it on the mixer).

 

4. Place the bowl in your mixer with the hook attachment, and start it on low for about 3 minutes until all the dry ingredients are incorporated. Then, crank it up to medium. Start adding the butter, one piece at a time, until it is well mixed in. Continue to mix or another 10 to 12 minutes. The dough will start to resemble a ball, and show good elasticity, but will still be a bit sticky and wet. If it isn’t a ball yet, keep mixing for a while.

 

5. Then, turn out onto a lightly floured surface, knead once or twice by hand, and then form into a ball and place in an oiled bowl. Cover with plastic wrap and let sit in a warm room (72F) for at least 2 1/2 hours or until doubled.

 

6. Turn the dough out onto a lightly floured surface, and flatten into a 6 x 12-inch rectangle. Position the dough so one of the long sides is closest to you. Fold one of the short ends to the middle, and then the other short end to meet it. Then, roll the loaf starting from the side closest to you until it forms a log. Place the loaf in an oiled 9 x 5 x 4-inch loaf pan, seam-side down. Push the dough thoroughly into the pan to remove any air pockets. Cover with plastic wrap, and let sit in a warm room for about 1 1/2 hours.

 

7. Preheat the oven to 360F. Brush the top of the loaf with an egg wash, and bake on the center rack for about 40 minutes or until the loaf is a deep golden brown.

 

8. Remove from the oven and let cool on a rack for at least 30 minutes in the pan. You may need to run a knife around the edge to remove it.