Ingredients
- 1 (1/4oz) package of dried yeast
- 2 tbsp. sugar
- 5 large eggs, beaten
- 2 3/4 cups bread flour, extra for dusting
- 1/12 tsp salt
- oil, for greasing
- 12 tbsp unsalted butter, cubed and softened
Preparation
Step 1
1. Whisk yeast, 1 teaspoon sugar, 2 tbsp warm water, leave for 10 minutes, and add eggs.
2. In a large bowl, sift together the flour and salt, and add the remaining sugar.
3. Make a well in the flour and pour in the eggs and yeast mixture.
4. Bring the dough together with a fork, then your hands, to form a sticky dough.
5. Turn out the dough on to a floured work surface.
6. Knead the dough for 10 minutes until elastic but still sticky.
7. Put in an oiled bowl and cover with plastic wrap. elave in a warm place for 2-3 hours.
8. Gently knock the dough back on a lightly floured work surface.
9. Scatter one third of the cubed butter over the surface of the dough.
10. Fold the dough over the butter and knead gently for 5 minutes until all butter is used.
11. Repeat until all the butter is absorbed. keep kneading until no streaks of butter show.
12. Line the bottom and sides of the pan with parchment paper. put a double layer on the base. Divide the dough into 8 pieces, and roll them up to form small balls. They should fit in pairs, side by side, in the base of the prepared pan.
13. Cover with plastic wrap and a kitchen towel, and let rise for another 2-3 hours until the dough has again doubled in size.
14. Preheat the oven to 400. brush the top of the broche loaf with a little beaten egg, and bake near the top of the oven for 30 minutes, or until the bottom of the loaf sounds hollow when tapped. check the loaf after 20 minutes and cover the top witha piece of loose fitting parchment paper if it is in danger of becoming too brown.
15. Leave to coll in the pan for a few minutes, then turn out to cool on a wire rack. The loaf will keep in an airtight container for 3 days.