200 ml warm milk
2 teaspoons instant dried yeast
50 grams sugar
2 medium eggs
100 grams softened butter
450 grams plain flour
1 teaspoon salt
1 egg yolk
2 tablespoons milk
Preparation
In a small bowl, combine milk, yeast and sugar and let the mixture stand about 10 minutes, until it begins to foam. In a large bowl, whisk together most of the flour and salt (set a side a bit of flour for kneading), add the softened butter, and rub it into the flour until it’s crumbly. Make a little well in the middle and pour in the yeast mixture and the beaten eggs and mix with a wooden spoon until a sticky dough forms. Proceed to knead the dough with your hands, adding additional flour if you need, until it’s smooth and elastic (about 10 minutes).
Shape the dough into a ball, put it into a large bowl, cover with cling film and let it rise in a warm spot until doubled in size (about an hour and a half). Line a small loaf pan (23x13 cm; 9x5") with parchment paper, gently form the dough into a loaf, place it into the pan, cover it again with cling film and let it rise for another hour to hour and a half. Brush the surface of the risen loaf with the egg wash (one yolk beaten with two tablespoons of milk) and bake in a well preheated oven, at 200˚C (395˚F), for 25-30 minutes.
