- 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
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
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.
Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom & Keletso Motau