These brioche-like mini breads are delicious on their own. This recipe will make 4 small breads or two regular size loaves. I usually keep two as mini breads for biscottes and cut the rest in thin slices. Whilst the oven is still warm, I grill them on both sides and then leave them in the oven until it has cooled down completely; usually overnight. The following morning, you have a very dry, crispy and very well toasted Biscottes. They keep for a long time and perfect for canapes, great for foie gras and wonderful as a midnight snack.

500 Gr. Bread flour (You can also use All purpose flour)
10 Gr. Salt
1 Egg at room temperature
60 Gr. Butter at room temperature (cut in small cubes)
10 Gr. Dry yeast
30 Gr. Sugar
30 Gr. Powder milk
275 Gr. Lukewarm water

In a bowl of a mixer with a dough hook, pour the yeast, sugar and water and with a spoon, stir until the sugar has dissolved. Add the flour, salt, milk and the egg and mix until well incorporated. Mix this batter at low speed for 5 minutes, until all ingredients are well incorporated, then increase the speed to medium and pour the butter cut in small cubes, a few at a time, until fully incorporated in the dough.

Cover the bowl with a tea towel and let the dough rise until double; about 1 hour. After an hour, deflate the dough and cut into 4 equal pieces. I use a small scale to ensure consistency.
Butter 4 small bread pans or 2 larger ones.
In the meantime, preheat your over at 180 Degrees Celsius. Bake the breads for 30-35 minutes, until golden brown. When cool enough to handle, place them on a rack to cool completely, then cut them in small slices.
I usually cut all the breads and freeze the slices for the best morning toasts !

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