Instructions

1. Combine milk and half the butter (2 Tablespoons) in a small saucepan.
2. Heat just until butter is about half-way melted then remove from heat.
3. Put the remaining 2 Tablespoons of butter in the hot milk and allow all butter to melt.
4. Allow milk mixture to cool (you don't want to kill the yeast!)
5. Meanwhile, combine flour, Sucanat, yeast and salt in the bowl of a mixer fitted with dough hook.
6. Add milk mixture, water, vanilla and eggs to the bowl.
7. Mix on low speed until a dough forms.
8. Continue to mix until dough is smooth and elastic and does not stick to side of bowl, adding more flour as needed.
9. Knead for 3-5 minutes with dough hook.
10. Transfer dough to a lightly oiled bowl (or oil the one it's in!). Coat dough and then cover.
11. Let rise in a warm place until doubled in bulk.
12. While the dough rises, add 4 Tablespoons of butter to small saucepan and heat until browned. Set aside.
13. Combine cinnamon, Sucanat and nutmeg in a small bowl.
14. When dough has risen, transfer to a lightly floured surface and deflate.
15. Allow to rest for 5 minutes, covered.
16. Roll dough out to a 12 x 20 rectangle.
17. Brush down with browned butter and then cover with sugar/cinnamon/nutmeg mixture.
18. Lightly grease a 9 x 5 inch loaf pan.
19. Slice dough vertically in to 6 strips.
20. Stack the strips on top of each other and slice again into 6 pieces (squares).
21. Set these pieces on their side in to the prepared loaf pan.
22. Cover and let rise for 30-45 minutes.
23. Pre-heat oven to 350 degrees and then bake loaf for 30-35 minutes until golden brown.
24. Remove loaf from oven and allow to cool for 20 minutes before serving.