Makes 1 loaf
140ml milk, warmed
500g strong flour
1 tsp salt
30g caster sugar
7g dried yeast
6 eggs, plus 1 beaten for brushing
200g butter, cubed and softened
- In a small saucepan over a medium heat, warm the milk until it begins to steam. Remove from the heat and allow to cool until it’s warm enough to touch (about 31˚C).
- In a freestanding mixer with a dough hook attachment, place the flour on one side of the bowl. On the opposite side of the bowl, place the salt, caster sugar and yeast.
- Add the warm milk and egg and mix on slow speed for 2-3 minutes. Turn the mixer to medium speed and mix for eight minutes.
- Gradually add in the soft cubed butter, piece by piece. Mix for a further five minutes. Scrape down the sides of the mixing bowl to ensure all the butter has been incorporated.
- Pour the dough into a lightly greased bowl, cover with cling film and allow to prove in a warm place for 1-2 hours. Once the dough has risen, place the dough into the fridge for an hour.
- Preheat the oven to 180˚C/160˚C fan/ gas mark 4. Line two 900g loaf tin with non-stick parchment paper.
- Remove the chilled dough from the fridge and knead lightly for a minute to knock back the air. Divide the dough into 12 even pieces using a sharp knife or bench scraper; try to avoid ripping the dough into pieces.
- Shape one piece at a time while keeping the remaining dough covered with cling film. Shape each piece of dough into balls by repeatedly tucking the dough under itself to make the surface taut.
- Place the 6 balls of dough into each loaf tin. Cover the tin with cling film and allow the dough to prove in a warm place for a further 30-40 minutes or until the dough has doubled in size.
- Remove the cling film, brush the dough with egg wash and bake for 35-40 minutes until golden. Allow the dough to cool in the tin for 10 minutes before transferring to a wire rack.
Per Serving 371kcals, 19.9g fat (11.4g saturated), 41.1g carbs (4g sugars), 9.7g protein, 1.7g fibre, 0.391g sodium