A sweet bread perfect for french toast
Servings: 2 small loaves
- 400 g strong white bread flour - plus extra for dusting
- 5 g powdered dried yeast
- 10 g fine sea salt
- 90 ml warm milk
- 2 tbsp caster sugar
- 100 g butter - softened
- 4 medium free range eggs - beaten
- 1 medium free range egg
- 2 tbsp milk
to knead by hand: mix all the ingredients in a large bowl, and bring it all together to form a dough. Knead for about 10 mins, until smooth and shiny.
Or, to use a food mixer: fit the dough hook and add all the dough ingredients to the mixer bowl. Mix on low speed until combined, and leave to knead for about 10 mins, until smooth and shiny.
Shape the dough into a round, place in a bowl and cover tightly. Leave in the fridge overnight.
The next day, divide the dough in two and form into the shape of your choice. Lightly flour the loaves, lay them on a wooden board or linen cloth and cover with a plastic bag. Leave them somewhere nice and warm to prove until almost doubled in size; this could take 3 or 4 hours, as the dough is cold.
Preheat the oven to 200C/gas mark 6. For the glaze, beat the egg and milk together. Transfer the risen loaves to a baking tray and brush all over with the glaze. Bake for about 10 mins, then lower the oven setting to 180C/gas mark 4 and bake for a further 30 mins or until golden brown. Cool on a wire rack.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Serving: 2loaves | Calories: 1334kcal | Carbohydrates: 169g | Protein: 37g | Fat: 55g | Saturated Fat: 30g | Cholesterol: 522mg | Sodium: 2482mg | Potassium: 468mg | Fiber: 6g | Sugar: 15g | Vitamin A: 1915IU | Calcium: 171mg | Iron: 11.2mg