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Preparing time: 15 minutes
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Rise: 2h, 30 minutes or overnight
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Ingredients
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Method
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212 ml warm milk
16 g fresh yeasts (1/2 tbsp. instant yeast)
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Add the yeast to warm milk and mix to dissolve yeast in the milk.
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1 very small egg
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Add the egg to the milk and yeast mixture and combine.
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397 g bread flour
7 g salt
25 g caster sugar
42 g soft butter
  
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Add the salt and sugar to the flour, pour the milk, yeast and egg mixture and add the soft butter. Mix on medium speed using a dough hook on medium-low speed for 5 minutes until the dough is soft, supple and tacky. |
   
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Remove from the mixing bowl on the lightly floured worktop and knead by hand for 1 minute. Form a ball and place the dough in an oiled bowl, cover with foil and let it rise at room temperature until the dough doubles in size.
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Punch the dough and flatten it to remove air bubbles, form a log and place it in a bread tin for 30 minutes or until the dough reaches the edge of the tin. Preheat the oven to 177 C. Bake for 20 minutes until the bread becomes golden brown, and the loaf sounds hollow when thumped on the bottom.
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Cool on a wire rack for at least 1 hour before slicing. Based on the recipe from Peter Reinhart's 'Artisan Breads Every Day' |
