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Ingredients
- 2 Tbs lukewarm water (86 degrees)
- 1 tsp active dry yeast
- 1 1/3 cups (190 grams) bread flour, plus extra for dusting
- 1/2 tsp salt
- 5 tsp (20 grams) superfine sugar
- 2 eggs, room temperature, plus 1 egg, beaten to glaze loaf
- 5 Tbs (75 grams) cold unsalted butter, cut into 3/4" dice, plus extra melted butter for brushing pan
Preparation
Step 1
Place lukewarm water and yeast in bowl of electric mixer. Leave for 10 minutes to activate. Gently stir with finger until yeast dissolves. Add rest of ingredients except butter and start working them together with a spatula until flour is incorporated.
Attach bowl to machine and work on low speed for 3 minutes. Dough should become smooth but will still stick to sides of bowl, increase speed to medium-high, and gradually start adding butter (mix in between adding butter). Keep kneading until dough is shiny, has no lumps of butter and comes away from sides of bowl. About 9 minutes (make sure dough does not get hot). Once or twice , you may need to stop machine and scrape sides of bowl clean.
Remove dough from mixer and place in lightly greased bowl. Cover with plastic wrap and leave for 1 hour. Transfer to fridge and leave 14-24 hours.
Lightly brush melted butter into 1 pound loaf pan. Take dough out of fridge, place it on work surface and dust lightly with flour. Using hands, knock dough down and shape into rectangle close to pan base. Place inside pan, cover with wrap and leave for 2-3 hours until almost doubled.
Preheat oven to 325 degrees. Brush dough lightly with beaten egg. Put pan on baking sheet and place in hot oven. After 15 minutes, loaf should be dark brown and baked through. Stick skewer inside to make sure it is dry. Remove from oven and leave until cool enough to handle. Take out of pan and cool completely.