Steps
- Put 450g of bread flour in a stand-mixer bowl. Add 2 teaspoons of fine sea salt on one side and 50g of superfine sugar and 7g of active dry yeast on the other.
- Stir each side into the flour, then combine with the dough hook. Warm 100ml of whole milk until lukewarm and mix it in.
- On medium speed, gradually add 4 beaten room-temperature eggs. Mix for 10 minutes.
- Add 190g of softened cubed salted butter a few cubes at a time, mixing for 5-8 minutes, until incorporated. Scrape down the bowl.
- Cover in a large bowl and let rise for 1½-2 hours, until doubled. Refrigerate for 1 hour.
- Line a 9 × 5in / 23 × 13cm loaf pan with parchment. Divide the dough into seven equal pieces. On a lightly floured surface, tuck each piece into a smooth ball.
- Arrange four balls down one side of the pan and three in the gaps beside them. Cover and let rise for 30-35 minutes, until almost doubled.
- Preheat the oven to 350°F / 180°C. Brush with 1 beaten egg and bake for 30-35 minutes, until golden and risen.
- Cool in the pan for 20 minutes, then lift onto a wire rack to cool completely.