10 Gr. Active dry yeast
30 Gr. Sugar
60 Ml. Lukewarm milk (1/4 Cup) I place it in the microwave for 30 seconds at low temperature
3 Eggs at room temperature
320 Gr. All purpose flour
1 Teaspoon Salt
113 Gr. Butter – Cool, not cold, not at room temperature, but cool, cut in pieces
1 beaten Egg + 1 tablespoon milk
In a bowl of a stand mixer with a dough hook, stir in the yeast, sugar and lukewarm milk. Mix well and let the yeast activate for 5 minutes. You will see bubbles appearing which is a good thing !
Add the eggs and mix well, then stir in the flour a few scoops at a time. Mix for about 5 minutes and then stir in the salt. Mix and knead the dough for approximately 10 minutes. At medium speed, start incorporating the butter, a few pieces at a time, until fully absorbed in the dough. Keep adding the butter into the dough, until it is fully used. The dough will be very soft and somewhat sticky. Keep kneading for another 5 minutes.
The dough will become glossy and elastic. Transfer the dough in a bowl, greased with a little vegetable oil. Cover with a cling film and let the dough rise on the counter for about an hour. Then place it in the refrigerator overnight, about 12 hours.
The following day, get the dough out of the fridge and let it come back to room temperature. It usually takes about an hour. Cut the dough ball in two to make two loaves, or if you are making small breads, cut the dough in 9 equal size pieces. Roll the dough pieces and let them rest for 30 minutes at room temperature, covered with a tea towel.
Using a little vegetable oil, brush the bread pans and then place 3 balls in each bread pan.
Cover them with a tea towel and let them rise again for an hour.
In the meantime, preheat your oven at 200 Celsius.
After an hour, brush the bread with the egg mixture and place in the oven for 20 minutes, until golden brown.
If you have cream in the fridge, simply brush the bread to cover them. It will give the similar results.
The smell in the house… makes it worthwhile to make these little jewels.
Let them rest for 20 minutes and cut them in fine slices. We like them toasted with a little piece of foie gras.
Tip du jour ; This bread is ideal for French toasts or bread pudding. The best way to enjoy the bread, is toasted.