Description
A rich, buttery French bread with a tender crumb and slightly sweet flavor. Perfect for breakfast, sandwiches, or French toast.
Ingredients
Units
Scale
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- 1/4 cup warm milk (110°F)
- 5 large eggs, room temperature
- 1 cup unsalted butter, softened and cut into pieces
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Instructions
- In a small bowl, dissolve yeast in warm milk and let stand for 5-10 minutes until foamy.
- In a large mixing bowl, combine flour, sugar, and salt.
- Add the yeast mixture and eggs to the dry ingredients. Mix until a soft dough forms.
- Knead the dough on a floured surface or with a stand mixer for about 10 minutes, gradually adding the softened butter, a few pieces at a time, until fully incorporated and the dough is smooth and elastic.
- Place the dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-2 hours, or until doubled in size.
- Punch down the dough, cover, and refrigerate for at least 4 hours or overnight for best flavor.
- Divide the chilled dough into desired shapes (loaf or rolls) and place in a greased loaf pan or brioche mold.
- Cover and let rise again for 1-2 hours, or until doubled.
- Preheat oven to 375°F (190°C). Beat the remaining egg with 1 tbsp water and brush over the dough.
- Bake for 25-30 minutes, or until golden brown and sounds hollow when tapped.
- Cool slightly before slicing and serving.
Notes
- Chilling the dough overnight develops better flavor and texture.
- Use high-quality butter for the best taste.
- Great for making French toast or bread pudding with leftovers.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 5g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg