Mix the flour, yeast, sugar and salt in a large bowl.
Bowl
2
Add the lukewarm milk and eggs and knead 5 minutes. Add the butter and Knead another 15 minutes, until the dough is smooth and elastic.
⚙ KneadingBowlStand mixer
💡Fat added only after the gluten has developed doesn't stop it from stretching: the dough comes out smooth and soft, not sticky.
💡For yeast dough, use the windowpane test: a small piece stretches into a thin, translucent sheet without tearing, and that's the sign the kneading is done. Add flour only by the tablespoon, and only if the dough is still sticky after a few minutes: too much flour makes a tough dough.
3
Cover and Let rise overnight (at least 8 hours) in the fridge, until the dough doubles in size.
⚙ ProofingPlastic wraporKitchen towel
💡Let rise in a warm, draft-free spot. The dough is ready when it has doubled, and a gentle finger press leaves a dent that fills back slowly; if it springs right back, wait longer.
To assemble
4
Shape the dough into balls and arrange them in Bread pan.
Loaf pan
5
Cover and Let rise 2–3 hours, until the loaf has risen.
⚙ ProofingPlastic wraporKitchen towel
6
Preheat the oven to 175°C (345°F).
⚙ Preheating the OvenOven
💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
7
Brush the loaf with egg beaten with the milk.
Pastry brush
8
Bake 25–30 minutes, until the loaf is browned and sounds hollow when tapped on the bottom.
⚙ BakingOvenLoaf pan
💡Tapping the bottom of the loaf is the test: baked bread sounds hollow; if the sound is dull, put it back in the oven for a few more minutes.
💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9
Turn the loaf out of the pan and let cool on a rack 15 minutes before slicing.
Cooling rack
💡Bread left in the hot pan sweats, and its crust softens: turn it out right away and cool it on a rack.
369calories
9 gprotein
38 gcarbs
19 gfat
● protein 10%● carbs 43%● fat 47%
Per serving (109 g), of 8 servings
For the Dough base · To assemble ·
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⚖ About the ingredients
Flour: measured in cup in this recipe: 1 cup = 120 g · 364 kcal per 100 g · More about Flour →
Milk: measured in tbsp in this recipe: 1 tbsp = 15 g · 60 kcal per 100 g · More about Milk →
Dry yeast: measured in tsp in this recipe: 1 tsp = 4 g · 325 kcal per 100 g · More about Dry yeast →
Sugar: measured in tbsp in this recipe: 1 tbsp = 12 g · 387 kcal per 100 g · More about Sugar →
Salt: measured in tsp in this recipe: 1 tsp = 6 g · 0 kcal per 100 g · More about Salt →
Eggs: measured in pieces: one ≈ 50 g · 143 kcal per 100 g · More about Eggs →
Oven· 💡 Workaround, changes the dish: Toaster oven (Fits one small pan; good for small batches) · Air fryer (Small batches only, no runny batters) · Pot (Only for covered stews on the stovetop, no browning on top)
Cooling rack· Also works: Oven rack (Oven rack)· 💡 Workaround, changes the dish: Plate (Bottom sweats and softens)
Loaf pan· Also works: Round pan (Shorter baking time) · Disposable pan (None)
Pastry brush· Also works: Spoon / teaspoon (regular) (Spread with the back of a spoon, less even) · Paper towels (Paper towel dipped in oil)
Bowl· Also works: Pot (None)
🧻 Consumables: Kitchen towel or Plastic wrap
Helps, not needed: Stand mixer
By the steps, as the recipe is built now: another version or addition can change the list.
