Description
This classic French loaf strikes a delicate balance between a cloud-like crumb and a rich, buttery finish. It provides a versatile base for both sweet and savory applications.
Ingredients
Scale
500g Bread Flour
5 units Large Eggs
250g Unsalted European-Style Butter
60ml Whole Milk
50g Granulated Sugar
10g Fine Sea Salt
10g Instant Yeast
Instructions
- Combine the bread flour, sugar, salt, and instant yeast in the bowl of a stand mixer
- Pour in the slightly warmed milk and room-temperature eggs, and mix until a shaggy mass forms
- Increase the speed to medium-high and knead the dough for 8 to 10 minutes, until it passes the windowpane test
- Add the softened butter one tablespoon at a time while mixing on medium speed
- Transfer the dough to a lightly oiled bowl, cover, and let it rise until doubled in size, about 90 minutes
- Gently degas the dough, divide, and shape into balls, placing them in a greased loaf pa
- Cover and let the dough rise again until it reaches about one inch above the rim, 60 to 90 minutes
- Brush the top with an egg wash, then bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes
Notes
Temperature control is key; ensure butter is pliable but not greasy.
Use a digital scale to measure ingredients accurately.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 285 kcal
- Sugar: 4g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg