Sanitize all work areas, cutting boards, equipment and sinks used in the preparation of this recipe.
Combine the 1st portion of milk and the 1st portion of flour in a heavy bottom pot.
Whisk together until thoroughly combined and smooth.
Place over medium heat.
Cook, while whisking, until a smooth paste forms, about 2 minutes.
Transfer to the bowl of a stand mixer fitted with a hook attachment.
Add the 2nd portion of milk. Set aside.
Combine the 2nd portion of flour, salt, sugar and yeast into a stainless-steel bowl.
Mix together until thoroughly combined.
Add to the Milk Mixture.
Mix on medium speed until the dough is semi smooth in texture, and the dough pulls away from the sides of the bowl, about 5 minutes.
While mixing, add one third of the butter.
Continue mixing until the butter is fully incorporated into the dough. Repeat two more times. The dough should be very smooth and elastic once all the butter has been incorporated. You should be able to stretch it very thin without it tearing or breaking.
Lightly coat a bowl that is 3 times larger than the volume of the dough with non-stick spray.
Transfer the dough into the bowl. Cover with plastic wrap, label and date.
Place in a room temperature area of the kitchen.
Let it proof until it doubles in size.
See SubRecipe "Bread-Monkey" for next steps.
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