500g French Type 55 White Flour (Shipton Mill)
300 ml Whole Milk + 3 tsp Sugar (15g)
20g Fresh/Dry Yeast
1 tsp Salt (5g)
2 Large Eggs
100g Unsalted Butter, Cut Into Pieces, At Room Temperature
2 tbsp Oil
* 2 loaves. Size: 2lb or 900g; approx. 185x115x88 mm (length x width x height). Egg wash: 1 egg york mixed with 1 tbsp milk.
Place luckwarm milk in a small bowl. Stir in 3 teaspoons sugar. Sprinkle the yeast over the surface of the milk/sugar mixture.
Mix flour, sugar, eggs and salt in the bowl of a stand mixer fitted with the dough hook.
Add Step 1 to Step 2. Turn the mixer on low speed and knead 10 minutes.
Add soft butter and knead another 10 minutes. It will take a few minutes for butter to be incorporated, until the dough is smooth.
Lightly oil the inside of a bowl. Use your hands to lift dough out of mixer bowl, shape into a ball and place in prepared bowl. Wrapping the bowl with cling film and let rise in a warm place until doubled in size, about 60 minutes.
Punch the dough down and use your hands to scoop it out onto a surface. Using a bench scraper or a large knife, cut dough in half. Lightly form each half into two tins, cover again and let rise.
Heat the oven to 180 degrees Celsius.
Let rest 30 minutes, until the risen dough is peeking over the edge of the tin and the dough logs are meeting in the center. Brush the tops with egg wash and bake on the bottom shelf of the oven until golden brown and puffed, about 20 minutes.
Let cool in the loft tins 10 minutes, then remove to a wire rack and let cool at least 1 hour.