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Prep Time24 hours
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Cook Time40 Mins
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Serving2 People
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Ingredients
Nutrition
- Daily Value*
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Total Fat: 9.5g13%
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Total Carbohydrates: 14.8g5.7%
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Total Protein: 4.3g3.8%
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Cholesterol: 22mg7.3%
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Sodium: 144mg6.3%
Directions
Using the dough hook attachment on your stand mixer, mix together the yeast, milk and sugar. Let it stand for 5 minutes while the yeast activates. Then add the flour and salt and mix until incorporated.
Add the eggs and mix on speed level 2. The dough will form into a sticky mass.
With the stand mixer running, gradually add the butter one tablespoon at a time until the dough reaches a velvety and smooth consistency. The dough should have some elasticity when you lift the dough hook out.
Cover the mixing bowl with cling wrap and let it rest in the fridge overnight.
The next day, transfer the dough out of the bowl onto a lightly floured surface. There is enough dough here to make two loaves of bread, so cut the dough in half and reserve the other half for later (it can be wrapped securely in cling film and frozen for up to a month). I bake the loaf in a braid design: cut the dough into three equal parts.
Roll out each of the three parts into long strands of equal length, they should be about 1.5x the length of the loaf pan.
Form a tight braid with the strands and tuck the ends underneath to seal the braid. Gently transfer it to a lightly greased loaf pan and let it stand for at least an hour. The dough should have doubled in size.
Crack and whisk the 6th egg in a bowl for the egg wash. Brush a light layer over the braid. If you have flaked salt, you can sprinkle it over the top for an extra crunch (this is optional)
Heat the oven to 325°F. Bake for 35-40 minutes. The bread is done if you can stick a skewer into the middle and it comes out clean.
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