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  • 2
  • Medium
  • 25 minutes plus 90 minutes’ proving time
  • 35 minutes


  • 500 g flour
  • 3 T sugar
  • 1 T salt
  • 15 g yeast
  • 3 free-range eggs
  • ¾ cup milk, plus 3 T for brushing
  • 150 g cold butter, cubed

Cooking Instructions

1. Using a stand mixer with the dough hook attachment, combine the flour, sugar, salt, yeast, eggs and milk until a dough forms.

2. Knead in the mixer for 10–15 minutes until a smooth dough
has formed.

3. Add the butter one cube at a time, be careful not to add too much at once, making sure the butter is fully incorporated before adding the next cube.

4. Knead until the dough is elastic and soft; it shouldn’t have a fatty texture. If it does, continue kneading. Prove in a warm area until doubled in size, about 45 minutes.

5. Shape the dough into the desired shape. Allow to prove once again until doubled in size, the proving time will depend on the style of loaf. Preheat the oven to 200°C.

6. Brush with the remaining milk and bake for 10 minutes, then reduce the oven’s temperature to 180°C and bake for a further 35 minutes, or until golden brown.

Find more bread recipes here.

Photograph: Myburgh Du Plessis

Food assistants: Bianca Strydom & Keletso Motau

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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