- - 4 eggs
- 1 kg - flour
- 125ml - warm milk
- - 1 egg, beaten (for eggwash)
- 10g - dried yeast
- 5 ml - salt
- 45 ml - sugar
Preheat the oven to 180 °C. Grease two medium bread tins.
1 Combine the milk, sugar and yeast in the bowl and allow to stand for 5 minutes until the mixture is frothy.
2 Add the eggs and beat until well-incorporated. The mixture should be light and creamy.
3 In a bowl, add the flour and salt. Add the butter and rub it in to form a breadcrumb consistency. While beating the eggs, pour in the flour mixture until a soft dough forms.
4 Put the wet dough on a floured surface and knead for 5 minutes until slightly firm.
5 Put the dough in a greased bowl. Cover with clingfilm and allow to rise for 1 hour. Divide the dough into 60 g balls and put them two-by-two in the loaf tin. Allow to rise for another 30 minutes. 6 Brush the tops with the egg-wash. Bake for 40 minutes until the loaves are golden brown and sound hollow when tapped. Remove from the oven and allow to cool.