Sunday, July 15, 2012
It is a basic bread that includes egg, butter, and milk to give an even and smooth texture and flavour. The higher the egg/butter content, the fluffier and more pastry like. The pores in the bread are smaller and almost looks like the cross-section slice of cake.
2 tsp bread machine yeast
100 mL whole milk, room temperature
2 1/2 cups bread flour
1 tsp salt
1/4 cup sugar (I use white sugar but it also works with brown)
2 eggs, room temperature
1/2 stick unsalted butter, room temperature
Egg wash on dough surface
Dissolve yeast in milk and let bubble for 5 mins. Add flour, salt, sugar, eggs, and butter and mix until homogeneous and smooth, about 10 minutes. Let proof for several hours. (One thing I love about baking during Toronto summers is that the humidity and heat allows the dough to rise in half the time)
Knead on a large working area for about 5 minutes and shape on a baking sheet. Let proof once more for about 1 hr. Brush with egg wash.
Preheat oven to 350 F and bake for 30 - 35 mins or until golden on the outside and has a hollow sound when tapped.