Put the milk and butter in a saucepan or in a microwave-safe measuring cup and heat until a deep fry or candy thermometer measures between 110 and 116 degrees.

Meanwhile, stir 2 cups of the flour, sugar, yeast and salt together in a stand mixer bowl. Pour the warm milk mixture over the flour mixture and stir until well blended, then gradually stir in remaining flour to make a soft dough. I do this with a heavy duty scraper rather than a paddle attachment so that I can get a feel for the consistency of the dough.

Attach dough hook to mixer and let the mixer knead the dough until it is smooth and elastic. Place in a greased bowl, then cover and let rise for 30 minutes to 1 hour (temperature of room might affect time), or until doubled in size.

Punch dough down and divide into 2 equal pieces. Shape each piece into a smooth ball and let sit for about 15 minutes while you preheat the oven and get the boiling mixture ready.

Preheat oven to 400 degrees F. Line a large baking sheet with nonstick foil or parchment paper.

In a large pot, bring water and baking soda to a boil. Boil each loaf for about 2 minutes, turning halfway through.

Remove loaves from pot using a slotted spoon or slotted spatula and let water drain off. Dab with a paper towel if necessary. Place on the prepared baking sheet.

Brush loaves with egg wash and cut a cross in the top (sharp razor works well for this) of each. Bake at 400 for 15 minutes then reduce the temperature to 350 degrees F and bake an additional 10 to 12 minutes until the loaves are evenly browned. Remove from pan and let cool on a wire rack.