This bread is a French origin. The high egg and butter content gives the bread a rich and tender crumb. It is great to use for French Toast recipe. Let's bake it.
Illustrated by @foodillustration.studio
9"x5" baking loaf pan
450g (3 cups) bread flour
8g (2 teaspoons) instant yeast
6g (1 teaspoon) fine sea salt
50g (1/4 cup) granulated sugar
3 whole eggs (47g each)
120g (1/2 cup) whole milk
120g (8 tablespoons) unsalted butter
To knead the dough, mix the dried ingredients together first. Then add eggs and knead until combined. Pour milk slowly while kneading. When the dough starts to come together, add butter spoon by spoon and knead until the dough is smooth, doesn’t stick to your hands or the mixing bowl.
Proof the dough for one hour or more until it rises at least double in volume.
Punch the dough and knead for a couple of minutes to release air bubbles after proofing.
Divide the dough into 8 equal pieces. Shape into round balls. Place the dough balls in a baking loaf pan.
Proof again for 60 minutes or more until double in size.
Brush egg wash. Bake at 350F (180C) in 30 minutes. Optional: brush melted butter on the bread when it gets out of the oven.