This a gorgeous, soft loaf with enriched dough. This is a simple recipe but needs a little patience as we need to let the dough rest. You can then use this recipe to make the bread for your french toast.
Ingredients
470g strong white flour (bread flour)
2 tsp salt
3 tbsp caster sugar
8g dried fast-action yeast
4 large eggs
100ml whole milk, warmed
175g unsalted softened butter
1 egg for the egg wash
Method
– Add the flour, salt, caster sugar, and dried fast-action yeast to a large bowl.
– In a small bowl, add 4 eggs and whisk. Add this to the flour mix and whisk with a fork.
– Transfer this to a free-standing electric mixer with the dough hook attachment. Once the dough starts to come together, add the milk slowly. Continue to beat for 8 minutes.
– Reduce the speed and slowly add the butter. Beat for 5 minutes.
– Lightly grease a clean bowl in butter. Transfer the dough to the bowl, cover, and let it rest in a warm-ish area for 2 hours. Then, place in the fridge for 1 hour.
– Lightly grease a loaf tin with butter.
– Lightly dust a clean countertop with flour. Transfer the dough to your countertop and divide the dough into 7 equal portions.
– Take one portion at a time and fold the corners in and roll it to form a smooth dough ball.
– Add each dough ball to the loaf tin, placing them side-by-side. Cover with a clean tea towel and let it rest for 30 minutes.
– Preheat the oven to 160°C / 140°C with a fan.
– Brush a little bit of whisked egg onto the dough. Place it in the oven and bake for 35 minutes.
– Remove from the oven and let it rest in the tin for 15 minutes before serving!